Dill Tilapia and Spinach

• 1 lb tilipia fish fillet
• 10 cups tightly packed spinach
• 2 slices onions, 1 inch thick
• 18 teaspoon pepper
• 14 teaspoon salt
• 1 tablespoon minced fresh dill weed
• 1 tablespoon fresh basil, chopped
• 1 lemon, juice of
• 1 12 cups white wine
• 1 12 cups water
• 12 cup chopped cashews
• 12 cup shredded parmesan cheese (optional) or 12 cup asiago cheese (optional)

1. Combine water, white wine, dill, basil, salt and pepper into large skillet
2. Bring to a boil over medium heat
3. Cover, reduce heat and simmer 5 minutes
4. Cut fish into 4 servings
5. Add fish; cover and simmer 10 minutes or until fish flakes easily
6. Gently remove fish with slotted spoon, reserving cooking liquid
7. Set fish aside and keep warm
8. Bring cooking liquid to a boil; cook over high heat 12 minutes or until liquid is reduced to almost 1/4 cup
9. Add spinach for about 1-2 minutes to shrink spinach
10. Place spinach on serving platter
11. Sprinkle with chopped cashews
12. Arrange fish over spinach
13. Squeeze fresh lemon on fish to serve

fillet, spinach, onions, pepper, salt, dill weed, fresh basil, lemon, white wine, water, cashews, parmesan cheese

Taken from www.food.com/recipe/dill-tilapia-and-spinach-116366 (may not work)