Lemon Panko-Breaded Tilapia over a Spinach & Onion Sauté with Quinoa

Yields 3 servings
Ingredients

• 3 Filets of Tilapia or Cod
•  1 (5oz) package of spinach 
• 1 lemon (or lemon juice concentrate to taste)
• 1 onion
• 4 cloves  (or 1 tbsp of minced garlic)
• 1 cup of chicken stock (or water)
• 1/2 cup of quinoa 
• 4 tbsp panko breadcrumbs
• 2 tsp of dill
• 1 tbsp of salted butter
• Coconut Oil
• Avocado Oil
• Salt to taste
• Pepper to taste

Directions 

1. Heat the oven to 400 degrees.
2. In a small saucepan, combine the quinoa and stock and bring to a boil. Then reduce heat to a simmer, cover, and cook for 10-15 minutes. 
3. In a small bowl, combine 1/2 of a lemon, 1 tbsp of avocado oil, panko bread crumbs, dill, salt, and pepper.
4. Place fish in an oiled baking dish. Lightly drizzle with more lemon juice (or avocado oil). Top generously with the panko bread crumb mixture, patting it lightly with a spoon to help it adhere.
5. Top with small pats of butter.
6. Place baking dish in the oven and bake until fish is white, about 12-15 minutes. Ensure that bread crumb mixture is beginning to turn golden brown.
7. Prepare your garlic and dice an onion.
8. Heat a skillet over medium heat and coat the bottom with coconut oil.
9.  Add onions and cook until soft. Add garlic and cook until fragrant, 15-30 seconds.  Stirring occasionally.
10.  Wash and dry spinach and add to onions. Stir until wilted.
11. Uncover quinoa and place on a plate. Add spinach & onion sauté, and top with tilapia fillets. Enjoy!

Inspired by Mealime.com Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa.