Parmesan Tuna and Spinach

Parmesan Tuna and Spinach

Makes: 4 servings

Carbs per Serving: 2.33 grams

Protein per Serving: 40.33 grams

Fat per Serving: 10.67 grams


?         4 tilapia fillets

?         1 cup grated Parmesan cheese

?         4 Tbsp almond flour

?         1/2 tsp salt

?         2 tsp paprika

?         1/4 tsp freshly ground black pepper

?         4 Tbsp olive oil

?         3 cups spinach

?         1 tsp garlic powder

?         2 Tbsp minced fresh parsley



  • Set the oven to 400 degrees F. Line a baking dish using aluminum foil.
  • Combine the almond flour, Parmesan cheese, salt, pepper, and paprika in a bowl.
  • Drizzle 2 tablespoons of olive oil on both sides of the tilapia fillets, gently pressing into the fish. Coat with the Parmesan mixture very well.
  • Arrange the fillets on the prepared baking dish and bake for 12 minutes or more, based on how thick the fillets are.
  • Meanwhile, place a skillet over medium high flame and heat the remaining olive oil. Sauté the spinach for 5 minutes, then season with garlic powder. Cover and set heat to medium low. Steam for 3 minutes.
  • Take out the fillets from the oven and check if cooked through.
  • Divide the spinach among 4 plates and place a fillet on top of each pile. Sprinkle the parsley on top and serve immediately.