Crusted Tilapia Florentine

Crisp, crunchy, and over-the-top good, the Italian bread crumb crust
coating the tilapia is a great contrast to its tender flakiness. And the
tomato-spinach sauce delivers plenty of good looks and flavor.

Crusted Tilapia Florentine
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 15 min.

1 egg
2 teaspoons water
1 cup Italian-seasoned dry bread crumbs
4 fresh tilapia fillets (about 1 pound)
2 tablespoons olive oil
2 2/3 cups Prego® Traditional Italian Sauce
1 package (10 ounces) frozen chopped spinach, thawed and well drained
3 cups medium egg noodles, cooked and drained

1. Beat the egg and water in a shallow bowl with a fork or whisk. Place
the bread crumbs onto a plate. Dip the fish into the egg mixture. Coat
the fish with the bread crumbs.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish
and cook for 10 minutes or until it's well browned on both sides and
flakes easily when tested with a fork. Remove the fish from the skillet
and keep warm.

3. Stir the sauce and spinach in the skillet and cook until the mixture
is hot and bubbling, stirring occasionally. Serve the sauce with the
fish and noodles.
Makes: 4 servings.

Kitchen Clip
Try using Japanese-style panko crumbs instead of traditional bread
crumbs. Commonly used in Asian dishes, they produce a light, yet
super-crunchy texture.
Received on Wed Oct 6 15:24:42 2010