Tilapia Florentine

 

4

tilapia or other mild-flavor fish fillets (5 oz each)

1/3

cup reduced-fat mayonnaise or salad dressing

2

teaspoons fresh lemon juice

1

teaspoon Dijon mustard

1/2

teaspoon dried tarragon leaves

1/4

teaspoon lemon-pepper seasoning

4

teaspoons garlic-herb dry bread crumbs

2

teaspoons olive oil

1 1/2

cups sliced fresh mushrooms (4 oz)

1

tablespoon fresh lemon juice

6

cups lightly packed fresh spinach leaves (9 oz)

1/2

teaspoon salt

• 1 Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
• 2 Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
• 3 Bake 10 to 12 minutes or until fish flakes easily with fork.
• 4 Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
• 5 To serve, place spinach on each fish fillet.