When you're short on time but craving a satisfying and healthy seafood dinner, this pan-seared tilapia with bacon and spinach is the perfect solution. In just 20 minutes, you can have a restaurant-quality meal on the table that is healthy and bursting with flavor.
The key to this dish is getting a nice sear on the tilapia fillets. Tilapia is a mild white fish that takes on the flavors it's cooked with incredibly well. By searing it in a hot pan, you create a delicious crispy crust on the outside while keeping the inside tender and flaky.
To complement the tilapia, we added crispy bacon and wilted spinach. The bacon adds a salty, savory element and a satisfying crunch. And the spinach wilts down into the pan juices, soaking up all that wonderful flavor.
Let's Gather Up the Ingredients
- Tilapia Filets- Fresh or frozen and defrosted
- Bacon- diced
- Salt
- Pepper
- Fresh Spinach
- Shallots- diced
- Garlic- fresh garlic sliced thinly
- Sherry Vinegar- can substitute red or white wine vinegar
- Lemon- for serving
How to Make Pan-Seared Tilapia with Bacon and Spinach
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
This meal comes together in just a few simple steps:
Cook the bacon until crispy, then set it aside.
Season the tilapia fillets and sear them in the same pan.
Add the spinach and let it wilt down.
Make the vinegarette and add it to the spinach.
Plate the tilapia along with the bacon and spinach.
That's it! In under 30 minutes, you have a delicious and nourishing seafood dinner that is perfect for busy weeknights. The combination of the crispy fish, savory bacon, and tender greens makes for a truly mouthwatering meal.
I like to serve this tilapia with a side of Rice Pilaf or Roasted Beets for a complete and satisfying plate. But it's also fantastic on its own. Give this quick and easy recipe a try - I think you'll be pleasantly surprised by how much flavor you can pack into such a simple dish.
DID YOU MAKE THIS RECIPE?
I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
Pan Seared Tilapia with Bacon and Spinach
Ingredients
- 4 tilapia filets about 6 ounces each
- 4 bacon slices, cut into a ½-inch dice
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 4 cups baby spinach
- 1 shallot, finely chopped
- 1-2 cloves garlic, thinly sliced
- 1½ tablespoons sherry vinegar you could substitute red or white wine vinegar
Instructions
- Season the tilapia filet on bothsides with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper.
- In a large skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon fat.
- Add the tilapia filets to the pan with the reserved bacon fat. Sear until golden and the edges start to get crispy, about 3 minutes per side.
- Remove the filets from the pan using a spatula. Set aside and tent with foil to keep warm while you prepare the spinach.
- Add the shallots to the skillet and saute until they become soft and translucent, about 3 minutes. Add garlic and saute for about 1 minute. Stir in the vinegar.
- Put the spinach in a large bowl. Sprinkle with the remaining salt and pepper. Pour the warm vinagarette over the spinach and toss to coat. Taste and adjust seasoning.
- Divide the spinach between two serving plates, top each with one fillet, and sprinkle with the reserved bacon bits.
- Serve immediately with lemon wedges.
Leave a Reply