This Tilapia with a Creamy Tomato Sauce holds a special place for me - it's the very first recipe I ever posted on this blog. I tried it years ago at Bubba Gump Shrimp Co. in Monterey, CA, came home completely inspired, and got straight to work recreating it.
The result is pan-seared tilapia layered over bacon mashed potatoes and sautéed spinach, then finished with a simple tomato cream sauce. It's a little more involved than my usual weeknight recipes, but absolutely worth every step, and the amount of dirty dishes.
Table of contents
Ingredients needed
- Tilapia Fillets - Fresh or thawed frozen fillets both work well here. Pat them dry before seasoning for a better sear.
- Baby Spinach - One bag or bunch is plenty. Spinach wilts down quickly, don't be surprised by how much it reduces in the pan.
- Roma or Cherry Tomatoes - Roma tomatoes diced, or cherry tomatoes cut in half. Either works beautifully in the sauce.
- Russet or Yukon Gold Potatoes - Russets give you a fluffier mash; Yukons are naturally buttery and creamy. Both are great.
- Onion & Garlic - The flavor base for the tomato sauce. Fresh garlic is ideal, but garlic powder works in a pinch.
- Bacon - Regular, turkey bacon, or store-bought bacon bits all work. You can also skip the bacon entirely if that's your preference. The mashed potatoes are still delicious without it.
- Olive Oil & Butter - Used for cooking the spinach, tilapia, and sauce. A little of both gives you great flavor and a nice sear on the fish.
- Milk or Half & Half - For the mashed potatoes, use whichever you have on hand.
- Heavy Cream or Half & Half - For the tomato sauce. Heavy cream makes it richer; Half & Half keeps it a little lighter. Add as little or as much as you like. You're in control of how saucy it gets
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Tips for making this recipe
- Cook the spinach in the leftover bacon grease instead of olive oil for an extra layer of flavor.
- Don't overcook the spinach. A minute or two in the pan is all it needs. Pull it off the heat while it still looks vibrant.
- When the tilapia is done, set it on a plate and tent it loosely with foil to keep it warm while you make the sauce.
- Wait to mix the bacon into the mashed potatoes until just before serving so it stays crispy.
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Complete Recipe
Tilapia with a Creamy Tomato Sauce
A restaurant-inspired tilapia dish that's been in my recipe collection since day one. Flaky pan-seared tilapia, creamy bacon mashed potatoes, wilted spinach, and a tomato cream sauce - all on one plate. A little more effort than a weeknight staple, but completely worth it.
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Servings: 4 people
Calories: 595kcal
Ingredients
For the Bacon Mashed Potatoes
- 4 Russet Potatoes peeled and diced
- 6 slices Bacon
- 4 tablespoons Butter more if desired
- ½ cup Milk or Half 'n Half
- ½ teaspoon Salt
- ¼ teaspoon Pepper
For the Sauteed Spinach
- 1 bag Baby Spinach or a bunch
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Pepper
For the Tilapia Fillets
- 4 Tilapia Fillets depending on size
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- ½ teaspoons Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Pepper
For the Creamy Tomato Sauce
- 3 Roma Tomatoes diced
- ⅓ cup Onion diced into small pieces
- 2 cloves Garlic or garlic powder
- 2 tablespoons Half 'n Half or heavy cream
Instructions
Instructions for Bacon Mashed Potatoes
- Fry the bacon until crispy. Crumble and set aside.
- Peel, and dice the potatoes. Add the potatoes to boiling water and cook until fork-tender. Drain.
- Mash the potatoes with butter, milk, salt, and pepper. Adjust seasoning to taste. Set aside. Add the bacon just before serving.
Instructions for Sauteed Spinach
- Add olive oil to a frying pan. Next, add the spinach and sprinkle with garlic powder, salt, and pepper. Sautee for a minute or two only. Do not overcook. Set aside.
Instructions for the Tilapia Fillets
- Sprinkle Tilapia with garlic powder, salt, and pepper. Cook in olive oil and butter until golden brown and fish easily flakes with a fork. About 3-4 minutes per side. When the fish is done, put on a plate, cover with foil and set aside.
Instructions for the Creamy Tomato Sauce
- Slightly wipe out the pan and add more olive oil if needed. Add onion and garlic, cook and stir for a minute or two.
- Next, add tomatoes, salt, and pepper, stir. Mix in half 'n half or heavy cream, stir, the sauce will start to thicken. Add more heavy cream, half-n-half, or milk to make the sauce. Add as little or much as you like. Taste, and adjust seasoning if necessary.
Assemble the Tilapia with a Creamy Tomato Sauce
- Place bacon mashed potatoes on a plate. Top with a layer of sauteed spinach, then add a tilapia filet. Finish with the creamy tomato sauce and some chopped fresh spinach if desired. Serve.
Notes
For added flavor, cook the spinach in the leftover bacon grease.
Wait to mix the bacon into the mashed potatoes until just before serving so it stays crispy.
You can use Roma or Cherry tomatoes in this recipe.
Yukon Gold or Russet potatoes make great mashed potatoes.
Nutrition
Calories: 595kcal | Carbohydrates: 47g | Protein: 43g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1162mg | Potassium: 2005mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7563IU | Vitamin C: 40mg | Calcium: 178mg | Iron: 5mg
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Meg says
So delicious! It was so easy and so yummy :). Thank you for sharing this recipe!
Cook This Again, Mom! says
Thank you!
Anonymous says
I made this tonight for my family (excluding my little who is picky) they absolutely loved it!
Cook This Again says
I am so glad! Thank you very much for the feedback. 🙂