Ingredients :
- 12 cups fresh baby spinach
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil, divided
- 4 tilapia fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 large sweet or red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- Lemon wedges, optional
Directions :
- Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 2-3 minutes.
- Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly.
- Place packets on grill or on a baking pan in oven. Cook until fish just begins to flake easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape. Serve with lemon wedges if desired.
