Shrimp And Tilapia Oreganata

• 4 tilapia fillets, 6 oz. each
• 12 large shrimp, 8 oz., peeled and deveined
• 6 cups spinach, from 10 oz. pkg
• 1 cup grape tomatoes, halved lengthwise
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup panko breadcrumbs
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest, grated

1. Preheat oven to 425 degrees. Coat a 13x9 baking dish with cooking spray. In a bowl, combine breadcrumbs, panko, 2 tbsp oil, parsley, lemon juice, garlic, oregano and zest.
2. Arrange tilapia in baking dish in single layer; top with shrimp. Sprinkle evenly with crumb mixture; drizzle with remaining 1 tbsp oil. Bake until tilapia and shrimp are opaque and cooked through, 10-12 minutes.
3. Coat large nonstick skillet with cooking spray. Add spinach; cook, stirring, until just wilted. Divide spinach among serving plates. Top with tilapia, shrimp and tomatoes.

tilapia, shrimp, spinach, grape tomatoes, italian seasoned breadcrumbs, breadcrumbs, olive oil, garlic, parsley, lemon juice, oregano, lemon zest

Taken from www.food.com/recipe/shrimp-and-tilapia-oreganata-472991 (may not work)