Tilapia Florentine

With Green Beans and Toasted Almonds

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

A typical Florentine is meat or fish served atop a bed of spinach. We wanted to make it more fun – or at least more tasty – so our spinach is freshened up with creamy ricotta, roasted shallots, and lemon zest. It’s served over the flaky tilapia with a side of almond-tossed green beans and thyme-roasted tomatoes. Hello-ooooo, yum!

In Your Box (serves 2)

  • 1 Shallot
  • 1 Roma Tomato
  • 5 oz. Green Beans
  • 3 Thyme Sprigs
  • 3 Parsley Sprigs
  • 1 Lemon
  • 3 oz. Spinach
  • Info
    ¼ cup Ricotta Cheese
  • Info
    2 Tilapia Fillets
  • Info
    ½ oz. Sliced Almonds
  • Nutrition (per serving)

  • Calories
    354
  • Carbohydrates
    14g
  • Fat
    24g
  • Protein
    50g
  • Sodium
    700mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare The Ingredients
    1

    Prepare The Ingredients

    Throughly rinse produce and pat dry. Peel and mince shallot. Halve Roma tomato lengthwise. Trim ends from green beans. Stem thyme. Stem and mince parsley. Zest and halve lemon. Mince lemon zest. If you don't have a zester you can use a peeler to remove the outer zest of the lemon, avoiding the "pith", or white layer underneath the zest, as it carries a bitter flavor.

  • Step 2 - Prepare Spinach-Ricotta Mixture
    2

    Prepare Spinach-Ricotta Mixture

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallot (to taste) and cook 1-2 minutes. Add spinach and cook for 2 minutes, or until just wilted. Transfer to a paper towel lined plate and blot with additional paper towels to remove excess liquid. Let spinach cool slightly. Chop cooled spinach and combine with ricotta and half the lemon zest in a mixing bowl. Season to taste with salt and pepper and refrigerate until ready to plate. Wipe pan clean.

  • Step 3 - Cook the Roma Tomato
    3

    Cook the Roma Tomato

    Return pan to medium-high heat. Season cut side of tomatoes with a pinch of salt and pepper. Heat 1 tsp. fresh olive oil in pan used for spinach and add tomatoes cut-side down. Cook 2 minutes until browned. Flip and sprinkle with thyme leaves. Continue cooking 3-5 more minutes until beginning to soften. Transfer to a plate, wipe pan clean, and return to medium-high heat.

  • Step 4 - Cook the Tilapia
    4

    Cook the Tilapia

    Add 1 tsp. olive oil to pan. Blot tilapia dry with a paper towel and season with a pinch of salt and pepper. Add to pan and cook 3-4 minutes on first side until evenly browned. Flip carefully and cook on second side 5 more minutes, until internal temperature reaches 145 degrees. Transfer to plate with tomatoes. Wipe out pan and return to medium-high heat.

  • Step 5 - Cook the Green Beans
    5

    Cook the Green Beans

    Add 2 Tbsp. water, green beans and a pinch of salt to pan. Bring to a boil, cover, and steam green beans 2-3 minutes until vibrant green in color and tender. Drizzle with 1 tsp. olive oil and toss with sliced almonds to warm through. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange green beans and roasted Roma tomatoes on a plate. Place tilapia in front and top with spinach-ricotta mixture. Garnish with remaining lemon zest, minced parsley, and half lemon.