Creamy-Baked-Tilapia-Spinach-Casserole

This Creamy Baked Tilapia and Spinach Casserole is the EASIEST dinner! Everything goes into the oven raw and bakes in 10 minutes! It’s creamy, cheesy and packed with spinach!

This Tilapia Spinach Recipe is one of our most popular posts! Pinned 30k times it has earned many rave reviews and I think I know why! It’s the EASIEST Dinner to throw together! This tilapia and spinach casserole gets layered raw into a baking dish and baked to readiness in as fast as 10 mintutes! A big thanks to Lilia, who shared this recipe with me!

Check out our Creamy Spinach Chicken for the chicken version!

Baked-Tilapia-Spinach-Casserole

Ingredients for baked tilapia:

  • 5 tilapia fillets (1lb)
  • 8 oz bag of fresh spinach
  • 3 tbsp butter, sliced
  • 1 cup shredded Monterey jack cheese

Ingredients to make sauce for baked tilapia:

  • 1/2 cup mayonnaise
  • 1/2 cups grated parmesan cheese
  • 2 cloves garlic, crushed
  • 1/2 cup sour cream
  • 1 tsp old bay seasoning
  • 1/2 tsp adobo seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp salt

creamy-baked-tilapia-spinach-casserole-step-ingredients

NOTE: Use as much spinach as you can pack into your baking dish because spinach does shrink quite a bit.

1. First, pack spinach onto the bottom of a baking dish. Top with butter slices and layer the fish fillets over the top

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creamy-baked-tilapia-spinach-casserole-step-1creamy-baked-tilapia-spinach-casserole-step 2

2. Then, combine the sauce ingredients and evenly spread over the top of the casserole. Finally, sprinkle with cheese and bake in a preheated to 500 degrees F oven for 10 minutes.

Note: The thicker the fish fillets the longer you may need to bake your fish.

creamy-baked-tilapia-spinach-casserole-step-3

creamy-baked-tilapia-spinach-casserole-step-4

Creamy-Baked-Tilapia-Spinach-Casserole

Creamy Baked Tilapia Spinach Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Author: Alyona's Cooking
This Creamy Baked Tilapia Spinach Casserole is the EASIEST seafood dinner! Everything goes into the oven raw and bakes in 10 minutes! It's creamy, cheesy and packed with spinach!

Ingredients

Baked Spinach and Tilapia:

  • 5 tilapia fillets 1lb
  • 8 oz bag of fresh spinach
  • 3 tbsp butter sliced
  • 1 cup shredded Monterey jack cheese

CREAMY SAUCE:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cups grated parmesan cheese
  • 2 cloves garlic crushed
  • 1 tsp old bay seasoning
  • 1/2 tsp adobo seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

How to make Creamy Tilapia and Spinach:

  • Pack spinach onto the bottom of a baking dish. Top with butter slices and layer the fish fillets over the top.
  • Then, combine the sauce ingredients and evenly spread over the top of the casserole.
  • Finally, sprinkle with cheese and bake in a preheated to 500°F oven for 10 minutes.
  • Enjoy

Nutrition per serving

Serving: 1gCalories: 279kcalCarbohydrates: 6.1gProtein: 20.1gFat: 20.2gSaturated Fat: 10.3gCholesterol: 72mgSodium: 556mgFiber: 0.7gSugar: 1.2g

Pin for Baked Tilapia, Baked Fish

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Leave a comment

97 comments

    • Kimberly

    Yummy dinner for the 2 of us. I made this tonight for my husband and I. We looked at each other and said “ this is a winner!” We both loved it and he said you have to make this new recipe again.

      • Alyona’s Cooking

      Thank you for the wonderful review, Kimberly! It’s good to know it’s a winner!

    • Janeen

    This was amazing!!!!
    I was worried about the sauce since quite a few suggested to use half the amount. I used all but a 1/4 of it
    I will be making this again.
    Thank you for this!!!

      • Alyona’s Cooking

      You are welcome Janeen, thank you for taking the time to leave a feedback! Good, you made it work regardless!

    • Barbara A Simoes

    I’ve made this twice now; the first time was for keto friends who just raved about it. I used halibut because I’m not a fan of talapia, and my one friend, who eats like a bird went back for seconds. My other friend, who is not an adventurous cook, said that she had never had halibut and that she liked it better than my shrimp scampi, which I’d have every new year’s. Absolutely marvelous. It keeps for a little while, and the leftovers are as good as the first night. I did use fresh spinach the first time and removed the stems. The second time, I used well-drained canned spinach, and it was as good. I had never used adobo before–love it! I didn’t think I’d like the combination of fish and cheese…again, love it! A total success that I would highly recommend!

      • Alyona’s Cooking

      Thank you for your feedback Barbara! I appreciate the rave review.

    • Losalind

    In all my years of cooking with tilapia, this has been the best recipe hands down. The fish turned out so tender and moist yet packed with flavor from the mayo sauce. Thank you for creating and sharing this!

      • Alyona’s Cooking

      Thank you for the positive feedback again:) A big thanks to Lily from SC that shared this with me!

    • Jennifer

    Do you know the carb count and nutrition?

      • Alyona’s Cooking

      I have added the nutritional label into the recipe print out.

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