Carlson CA
  • Home
  • Products
  • Where To Buy
  • Resources
  • About Us
  • Contact
Back

Baked Tilapia
with Spinach & Tomatoes


Serves 4
1,600 mg Omega-3s per Serving
Picture
INGREDIENTS
  • 2/3 cup of quick cooking barley
  • 4  6-oz. tilapia fillets
  • 5 tsp. of extra virgin olive oil
  • 1/4 tsp. of salt
  • 1/8 tsp. of black pepper
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp. of dried basil
  • 1/4 tsp. of dried thyme
  • 4 medium tomatoes, seeded and chopped
  • 6 cups of baby spinach
  • 4 tsp. of Carlson The Very Finest Fish Oil, lemon flavor

DIRECTIONS
  1. Preheat the oven to 425°F.
  2. Coat a large baking sheet with cooking spray.
  3. Bring 1 1/3 cups water to a boil over medium-high heat.
  4. Stir in barley, and reduce heat to medium-low.
  5. Cover, and simmer for 10 minutes or until barley is just tender.
  6. Remove from heat and let stand for 5 minutes. 
  7. ​Meanwhile, rub tilapia fillets with 2 tsp. of olive oil, and sprinkle with 1/8 tsp. salt and pepper.
  8. Place fillets on baking sheet, and bake for 10 minutes or until fish is opaque. 
  9. While fish bakes, heat remaining olive oil in a large skillet over medium heat.
  10. Cook onion, garlic, basil, and thyme for about 3-4 minutes.
  11. Stir in tomatoes, and cook for 3 minutes, stirring occasionally, or until tomatoes soften.
  12. Add spinach, and cook for 2 minutes, or until spinach wilts.
  13. Sprinkle with remaining salt.
  14. ​Remove fish from oven, and let sit 1-2 minutes.
  15. To serve, divide barley, tilapia, and spinach mixture among 4 plates, and drizzle each serving with 1 tsp. Carlson The Very Finest Fish Oil, lemon flavor.
Back

Customers

​About Us
Contact Us
Products
Sustainability

The Carlson Omega-3 Difference

Retailers

IMAP Policy

Contact Us

Carlson Laboratories, Inc.
600 W. University Dr.
Arlington Heights, IL  60004

Phone: 847.255.1600
Toll-free:  888.234.5656

Search the website

© 2022. ALL RIGHTS RESERVED.
  • Home
  • Products
  • Where To Buy
  • Resources
  • About Us
  • Contact