Tuscan-Style Tilapia

In this Italian classic, I use tilapia instead of the more traditional chicken because it goes perfectly with sun-dried tomatoes and spinach. Any firm white fish will work for this dish, including cod or halibut. It has a lovely creamy sauce, with sun-dried tomatoes contributing little explosions of flavor.

Makes 4 servings

• 4 or 5 tilapia fillets (6 ounces each)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• ½ cup vegetable broth (or broth from Old-Fashioned Vegetable Soup) or seafood broth
• ¾ cup heavy cream
• ½ cup sliced sun-dried tomatoes
• 2 tablespoons minced fresh parsley, plus more for garnish
• 1 tablespoon cream cheese, at room temperature
• 4 cups fresh spinach

Season the tilapia fillets on both sides with the salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the tilapia and cook until it flakes easily with a fork, 3 to 4 minutes on each side. Transfer the fillets to a plate and keep warm.

Return the pan to the heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Add the broth and cook, stirring, for about 3 minutes. Add the cream, sun-dried tomatoes, parsley, and cream cheese and cook, stirring, for 5 to 6 minutes. Add the spinach and cook, stirring occasionally, until the spinach wilts, about 3 minutes.

Transfer to a serving plate, top with the tilapia fillets, sprinkle with parsley, and serve.

Nutritional Info (per serving)

Calories 425, fat 30.8 g, protein 28.5 g, carbs 12.3 g, fiber 3 g