Cashew Crusted Basil Tilapia with Spinach

Cashew Crusted Basil Tilapia with Spinach
(6 servings)

~1.3 lb boneless, skinless tilapia
2 handfuls raw cashews
~3 oz spinach
~10 large leaves fresh basil, divided, roughly chopped
1/4 cup nonfat sour cream (or, for a vegan variety, use Tofutti's Better Than Sour Cream non-hydrogenated)
juice of 1/2 lemon
4 cloves garlic, divided, minced
3 tsp olive oil

Preheat your oven to 375 F.

Take your tilapia and cut into single serving portions (about 1/2 a filet) laying them out into an 11x15 in baking pan.

Take 2 handfuls raw cashews and "chop" them in the food processor in small chunks. Remove to a side bowl. If there is cashew "dust", leave that in the processor.

Into the dusty processor, add sour cream, lemon juice, 2 garlic cloves, and 5 leaves of fresh basil. Process until smooth.

Heat 3 tsp olive oil in a skillet over medium low heat. Mince the 2 remaining cloves of garlic and brown. Add ~3 oz spinach (unchopped) and about 5 large leaves of basil (roughly chopped). Cook until wilted (2-4 min), stirring gently. Remove from heat.

Spread sour cream blend over the fish evenly.

Lay the spinach over the spread fish evenly.

Sprinkly chopped cashews over top all.

Bake for 28 minutes.

This is simply delicious! The fish came out so flakey and smooth, the whole dish was rich and a real treasure for the tongue. So easy to make and so, so good. Go on! Have a peace!