Tilapia Fillets With Tuscan White Bean & Spinach Salad


2018-08-17 11:19:15

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Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add spinach; cook and stir 2 min. or just until wilted. Stir in beans and 1 tsp. zest. Transfer to serving bowl.

Heat remaining oil in same skillet. Add fish, 1 fillet at a time, to flour in resealable plastic bag; seal bag. Toss to evenly coat fish with flour. Add to skillet; cook 3 min. on each side or until fish flakes easily with fork. Transfer to plate.

Add lemon juice, remaining zest and Cooking Creme to skillet; stir until blended, scraping browned bits from bottom of skillet. Cook and stir 2 to 3 min. or until heated through.

Serve salad topped with fish and sauce.


2 tablespoons olive oil, divided
1/4 cup sliced red onion
6 cups packed baby spinach leaves
1 (19 ounce) can white kidney beans, rinsed
2 teaspoons lemon zest
4 (4 ounce) tilapia fillets
1/4 cup flour
2 tablespoons lemon juice
1 (10 ounce) tub PHILADELPHIA Light Herb and Garlic Cooking Creme