Simple Tilapia Florentine With Mushroom Purée

This simple dish is so easy, healthy and delicious that it is perfect for just you, or a crowd. With little prep work and a fancy presentation you will look like you worked hard in the kitchen while instead you were having a glass of wine on the veranda… Well, that’s what I did! My Hubby and I really enjoyed this meal together.

Simple Tilapia Florentine With Mushroom Purée
2 Tilapia fillets
6 cups spinach wilted
4 cups mushrooms sliced + 3 mushrooms sliced and set aside
2 cups Chanterelle mushrooms
1 large onion /one sliced the other diced
1 cip dry white wine
1 cup chicken stock
2 tbs olive oil
1/2 cup Gruyere cheese
1 tsp garlic powder
1 tsp paprika
salt & pepper

Preheat the oven to 350 °F. In a cast iron skillet in one tablespoon of olive oil sauté the diced onion and the 6 cups of mushrooms until tender. Season with a pinch of salt & pepper. Add 1/2 cup of the white wine. When the wine is cooked away, add 1/2 cup of the chicken stock and remove from the heat. Place in a blender and process until smooth. Set aside.

In the same skillet add 1 tbs of olive oil. Lay down the sliced onions. Place the Tilapia on top of the onions. Top the Tilapia with the wilted spinach, a pinch of salt & pepper and the garlic powder. Sprinkle the Gruyere cheese evenly on each piece and layer the three sliced mushrooms over each piece. Sprinkle on some paprika and pour 1/2 cup white wine and 1/2 cup chicken stock in the bottom of the pan.

Place in the oven and cook for 25 minutes. Serve with the Mushroom Purée and a slice of lemon. Delicious!