Baked Tilapia With Spinach

A few years ago, I'd never heard of tilapia. Now it's everywhere. Many people love it, though a lot of chefs apparently turn their noses up at it. But for home cooks, tilapia is an inexpensive, mild-tasting fish that can be used in all manner of fish recipes, from chowders to tacos. Here, tilapia fillets are baked in a light coconut milk and topped with spinach and fresh parsley.

Cook Time: 20 minutes

Ingredients:

• 1 1/2 pounds tilapia fillets
• 1 cup lite coconut milk
• 2 tsp brown sugar
• 2 tsp fish sauce
• 1 clove garlic, minced
• 1 tbsp freshly grated ginger
• 2 cups baby spinach
• 1/2 cup chopped flat-leaf parsley

Preparation:

Preheat oven to 400 degrees.

Place tilapia in a baking dish large enough to accommodate fillets in one layer. Scatter spinach and chopped parsley on top. Combine coconut milk, brown sugar, fish sauce, garlic and ginger. Pour over fish. Cover with foil and bake for 15-20 minutes, until fish flakes easily with a fork.

Serves 4.

Per Serving: Calories 214, Calories from Fat 47, Total Fat 5.2g (sat 3.7g), Cholesterol 74mg, Sodium 328mg, Carbohydrate 5.8g, Fiber 0.6g, Protein 35.9g

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