Tilapia with Spicy Tomatoes and Spinach

February 3, 2017
In less than 30 minutes you can have this ready to go for dinner.
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free
I realized I hadn't posted a fish recipe recently, which is kinda funny because we love fish. So we had this for dinner the other night and I decided to take a quick pic to share. I used to be pescetarian and I would still say that fish is still my meat of choice. I also realized I hadn't made many posts that were a full meal. So here it is just add rice or quinoa (I was fresh out from another experiment, but I think some tricolor quinoa would look amazing on this plate) to really complete this fish dish that you can make in less than 30 minutes! The only thing I have to warn you about is usually when I'm just cooking dinner I don't use precise measurements, I really just do what sounds the tastiest to me in the moment. Which is why I love cooking over baking, I can't stand all the precision in baking. I love the ease of just throwing something more into the skillet if I want to. Really a few more spinach leaves won't ruin a dish, but a bit more baking soda or salt in a baked good and you might as well throw it away. That being said I'm going to try and write out some actual measurements.


  • 6 Tillapia fillets (or as many as needed)
  • 10 ounces fresh spinach
  • 1 cup yellow cherry tomatoes, halved lengthwise
  • 1 yellow onion, halved and sliced
  • 2-4 tablespoons oil/fat of choice
  • 1/4 teaspoon cayenne powder or to taste, start with a pinch if you want it mild
  • 1/4 teaspoon paprika or to taste, start with a pinch if you want it mild
  • 1/4 garlic
  • Sea salt/pepper to taste
  • Guacamole (optional, but a great addition!)


  • Preheat oven to 350ºF
  • Lay tilapia fillets out on a lightly greased baking sheet, sprinkle with pepper
  • Cook tilapia for 12 minutes, remove form oven and sprinkle with sea salt
  • While tilapia is cooking, cook onion in oil/fat over medium-high heat in a large skillet or frying pan on stove top for 10-15 minutes or until tender, better if left until caramelized
  • Add tomatoes, spinach, salt/pepper and spices and cook for another 2-3 minutes, just until spinach is wilted and tomatoes are soft but not mushy
  • Serve warm with some quinoa (if you have some) and guacamole! 

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