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Baked Tilapia
with Spinach & Tomatoes

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Serves 4

1,600 mg Omega-3s per Serving

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.

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