Tilapia Fillets with Tuscan White Bean & Spinach Salad Recipe

Tilapia Fillets with Tuscan White Bean & Spinach Salad Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve salad topped with fish and sauce.
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