Average: 0 (0 votes)
Active time
20 minutes
Total time
30 minutes
6 Servings

1 cup prepared cornflake crumbs

1 cup spinach, minced in food processor

2 tablespoons salt-free all-purpose seasoning (or salad seasoning)

2 tablespoons olive oil 

6 tilapia fillets (approximately 2 ½ pounds), rinsed and patted dry

Kosher salt

Cracked white pepper

  1. Preheat the oven to 400°F. Toast cornflake crumbs over medium-high heat in a hot cast iron or stainless steel skillet. Move pan around constantly to prevent crumbs from burning. When crumbs are golden brown, turn off heat and set crumbs aside. (If you can find pre-toasted crumbs, you’ll save time.)
  2. Mix spinach, all-purpose seasoning, and crumbs in a bowl. 
  3. Pour the olive oil in a small bowl. Place the fish on clean cutting board used only for fish and/or meats. Brush each fillet with olive oil.
  4. Spoon 1 heaping tablespoon of the spinach and herb mixture on top of each fillet. With damp hands, spread and gently press spinach and herbs over the whole fillet. Sprinkle a pinch of Kosher salt over each fillet and follow with cracked white pepper.
  5. Spread parchment paper over a large baking sheet (or spray large baking dish with non-stick cooking spray). Gently transfer fillets to baking sheet or dish.
  6. Bake fillets in the oven for 10 minutes for every 1-inch of thickness of the fish. Remove fish from the oven when it flakes easily with a fork.

Veganize It!

You can easily make this recipe meatless by substituting extra-firm tofu for the tilapia. 

For more recipes from the sea, visit the Pescetarian Journal’s website, as well as Oldways’ African Heritage & Health Pinterest Recipe Sharing page. 

Recipe by: Alaiyo Kiasi-Barnes, Pescetarian Journal Author


Calories: 301
Total Fat: 10g
Saturated Fat: 2g
Sodium: 153mg
Total Carbohydrate: 5g
Fiber: 0g
Sugar: 0g
Protein: 49g

Yield: 6 Servings

How'd it Taste?

Very easy to make and very delicious! I just used corn meal as the crust but the flakes would have been better.
Great to hear you enjoyed it, even with the modification!
It was awesome. i used Kamut flakes instead of the corn flakes. i served over top of Millet and polenta. Both of those I used recipes from oldways. Very good combo
That is an impressive combo!

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