Shrimp And Tilapia Oreganata - cooking recipe

Ingredients

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

Preparation

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.
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.
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.