Crusted Tilapia Florentine

Crisp, crunchy, and over-the-top good, the Italian bread crumb crust coating the tilapia is a great contrast to its tender flakiness. And the tomato-spinach sauce delivers plenty of good looks and flavor.

Prep Time: 20 min.
Cook Time: 15 min.

1 egg
2 teaspoons water
1 cup Italian-seasoned dry bread crumbs
4 fresh tilapia fillets (about 1 pound)
2 tablespoons olive oil
2 2/3 cups Prego® Traditional Italian Sauce
1 package (10 ounces) frozen chopped spinach, thawed and well drained
3 cups medium egg noodles, cooked and drained

1. Beat the egg and water in a shallow bowl with a fork or whisk. Place the bread crumbs onto a plate. Dip the fish into the egg mixture. Coat the fish with the bread crumbs.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 10 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.

3. Stir the sauce and spinach in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the fish and noodles. Makes: 4 servings.

Note: Try using Japanese-style panko crumbs instead of traditional bread crumbs. Commonly used in Asian dishes, they produce a light, yet super-crunchy texture.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.