Foil Baked Seafood & Spinach


  • 1 bag (5-ounce) baby spinach
  • 1 medium shallot, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 fillets (8-ounce) of tilapia, halibut or sea bass
  • 4 TBSP unsalted butter
  • 1/4 cup dry white wine


  1. Preheat oven to 425 degrees. Tear off four 18-inch lengths of aluminum foil. Lightly spray the center of each foil piece with cooking spray.
  2. Mound spinach in the center of the foil and sprinkle with shallots.
  3. Season each fillet with salt and pepper. Set the fillets on spinach mounds, then scatter pieces of butter over fish.
  4. Pull up sides of foil and drizzle with wine. Fold the edges of foil to make sealed packets. Arrange packets on a baking sheet and bake for 12 minutes or until fish is cooked through.
  5. To serve, unwrap and transfer fish and spinach on plates. Pour juices on top and serve hot.

Yield: 4 servings