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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, paloma's baked tilapia with celery, courgette, spinach in white. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Paloma's Baked Tilapia with Celery, Courgette, Spinach in white is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Paloma's Baked Tilapia with Celery, Courgette, Spinach in white is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Paloma's Baked Tilapia with Celery, Courgette, Spinach in white:
  1. Take 2 piece Talapia fillets
  2. Make ready 1/2 piece Courgette (sliced into discs)
  3. Take 2 Shallots
  4. Prepare 50 grams plum tomatoes, sliced in half
  5. Take 100 ml white wine
  6. Take 175 grams Frozen Spinach
  7. Prepare 1 clove garlic
  8. Take 50 grams Celery stalks (chopped)
  9. Prepare 1 tbsp olive oil, extra virgin
  10. Get Dill
  11. Prepare Parsley
  12. Take to taste salt
  13. Take 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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