Tilapia Florentine Recipe

Prepare fillets

Pat the tilapia fillets dry with paper towels. Season both sides evenly with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Sear fish

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat until shimmering. Add fillets (work in batches if needed) and cook 3–4 minutes on the first side without moving, until edges turn opaque and golden. Flip carefully and cook 2–3 minutes more until just cooked through (internal temp about 135–140°F / 57–60°C). Transfer to a warm plate and squeeze half the lemon over the fillets.

Sauté aromatics

Finely mince the shallot and 2 garlic cloves. In the same skillet (wipe out excess oil but keep fond), add 1 tablespoon olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until softened, then add the garlic and cook 30–45 seconds until fragrant.

Cook spinach

Add 5 cups baby spinach to the skillet in batches if necessary. Toss until wilted, about 2–3 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch of nutmeg. Remove skillet from heat and let cool for 1 minute.

Finish Florentine

Stir in 2 tablespoons softened cream cheese and 1/4 cup grated Parmesan until creamy and evenly distributed. Taste and adjust seasoning. Keep warm while you make the sundried tomato cream sauce, or spoon a thin layer over each cooked fillet before topping with sauce.

Prepare aromatics and tomatoes

Finely mince the second shallot and 2 garlic cloves. Chop 1/2 cup oil-packed sun-dried tomatoes into small pieces. In the skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the shallot and sauté 1–2 minutes until softened. Add the garlic and cook 30 seconds. Add the chopped sun-dried tomatoes and sauté 1 minute to warm and release flavor.

Deglaze

Pour in 1/4 cup dry white wine or chicken broth to deglaze the pan, scraping up any browned bits. Let it reduce about 1–2 minutes until slightly reduced.

Make cream sauce

Lower heat to medium-low and stir in 3/4 cup heavy cream. Simmer gently 3–4 minutes, stirring occasionally, until sauce thickens slightly. Stir in 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Blend (optional) and finish

For a smoother sauce, transfer to a small blender or use an immersion blender and blend until mostly smooth (leave some texture if preferred). Return sauce to pan and stir in 1 tablespoon chopped fresh parsley. Keep warm.

If you did not layer Florentine on the fillets earlier, spoon about 2 tablespoons of the spinach mixture onto each cooked tilapia fillet. Ladle 2–3 tablespoons of the sun-dried tomato cream sauce over each fillet (more if desired). Garnish with additional chopped parsley and a lemon wedge. Serve immediately.