Paloma's Baked Tilapia with Celery, Courgette, Spinach in white
Paloma's Baked Tilapia with Celery, Courgette, Spinach in white

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, paloma's baked tilapia with celery, courgette, spinach in white. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Paloma's Baked Tilapia with Celery, Courgette, Spinach in white is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Paloma's Baked Tilapia with Celery, Courgette, Spinach in white is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have paloma's baked tilapia with celery, courgette, spinach in white using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Paloma's Baked Tilapia with Celery, Courgette, Spinach in white:
  1. Get 2 piece Talapia fillets
  2. Prepare 1/2 piece Courgette (sliced into discs)
  3. Make ready 2 Shallots
  4. Make ready 50 grams plum tomatoes, sliced in half
  5. Prepare 100 ml white wine
  6. Prepare 175 grams Frozen Spinach
  7. Take 1 clove garlic
  8. Take 50 grams Celery stalks (chopped)
  9. Prepare 1 tbsp olive oil, extra virgin
  10. Take Dill
  11. Prepare Parsley
  12. Prepare to taste salt
  13. Prepare to taste pepper
Steps to make Paloma's Baked Tilapia with Celery, Courgette, Spinach in white:
  1. Set oven to 200°C (180 fan).
  2. Spread olive oil into baking tray and lay courgette slices.
  3. Place in oven for 10 minutes
  4. Add shallots, tomatoes, garlic, celery.
  5. Place tilapia on top, pour wine over, and add parsely, dill, salt, pepper. Place in oven for 15 minutes.
  6. Meanwhile, cook spinach according to instructions.
  7. When bake is done, take out from oven and transfer fish to plate.
  8. Put spinach in tray. Mix well and serve on the side of plated tilapia.

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