Greek Tilapia
Wilted Spinach Salad with Walnuts and Feta
Ingredients
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- ½ Tbsp Worcestershire sauce
- ½ Tbsp Greek seasoning
- ¾ lb tilapia fillets
Instructions
- Combine all ingredients except fish in a zip-top bag. Add fillets, and marinate in refrigerator 1 to 2 hours.
- Preheat oven to 350°F. Remove fillets from marinade, and place in a shallow baking dish. Bake, covered, 15 to 20 minutes or until fish flakes with a fork.
Side Dish Ingredients
- ¼ cup chopped walnuts
- 2 Tbsp cup olive oil
- ¼ red onion, thinly sliced
- ½ Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- ½ (10-oz) pkg spinach
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Cook nuts in hot oil in a medium skillet over medium-high heat 3 minutes or until fragrant. Stir in onion; remove from heat. Stir in mustard and vinegar.
- Place spinach in a bowl; toss with warm vinegar mixture to wilt spinach. Sprinkle with salt, pepper, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
226
|
289
|
515
|
| Fat (g) | 10 | 27 | 37 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 110 | 516 | 626 |
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