4-6 fillets of Tilapia
1 pint cherry tomatoes
3 cloves garlic, minced
1 pint mushrooms, sliced
1 small onion, sliced
2 cups baby spinach
1 tbsp olive oil, plus some for drizzling
2 tbsp butter
3 tbsp balsamic vinegar
1/4 cup half n half
salt and pepper
cooked angel hair pasta and garlic bread
In a large skillet with lid, heat olive oil and butter over medium heat. Add tomatoes, garlic, onions, and mushrooms. Season with salt and pepper. Toss and cover. Cook until tomatoes pop.
Meanwhile, preheat oven to 375 degrees. Season tilapia with salt, pepper, cayenne pepper, garlic powder, and olive oil. Place in baking dish a cook until flaky, about 15 minutes.
When tomatoes have popped, crush vegetable mixture using a fork. Add spinach.
Lower heat and stir in balsamic vinegar. Once combined, stir in half n half. Let sit and thicken over low heat.
Once tilapia is done, place over pasta and spoon vegetable mixture over fish. Serve with garlic bread.
Source: adapted from Kacey's Kitchen