The traditional English breakfast dish Eggs and Soldiers consists of soft-boiled eggs with bread strips. Without any guesswork, cooking them in the Instant Pot will result in perfectly cooked soft-boiled eggs.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 2 (9 ounce) bags fresh spinach
- ¼ cup sliced kalamata olives
- 2 tablespoons crumbled feta cheese
- ½ teaspoon grated lemon rind
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ⅛ teaspoon white pepper
- 1 pound tilapia fillets
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 pinch paprika, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
- Spread spinach mixture into a 9×13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
- Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.
- Doubling the recipe serves 6 to 8 comfortably and bakes in a 9×13-inch glass baking dish perfectly. These amounts work for 3 or 4 pieces of fish. The spinach really cooks down.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 674 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tonight with a few tweaks. I used 1/2 a red bell pepper (suggested by another user below) instead of kalamata olives (I *love* olives but not a huge fan of kalamatas) and added in some sliced black olives and a bit extra onion. I decided to serve it on top of some gluten free penne that I had mixed with a tiny bit of “butter” (Smart Balance), some olive oil and some parmesan cheese. Overall it tasted really good & I’ll definitely make it again!
I make this all the time, definitely a family favorite. I like to add halved cherry tomatoes and use a greek spice mix.
I thought this was pretty good, though I’m not sure baking the spinach with the fish is strictly necessary – seems to me you could be baking the fish while sautéing the spinach. Most tilapia filets shouldn’t take more than 15 minutes, so give your fish a check way earlier than the recipe suggests. I served it over brown rice which was a good pairing.
replace the olives with red bell peppers. you’ll thank me later
Great Recipe! Very good flavor! Only thing I did different was I omitted the onions. Very light and perfect as a summer lunch or dinner. Will make again!
Very good. I left out the olives. I only cooked for 15 minutes, and it was perfect. I’ll make again!
Excellent recipe, and so very easy to prepare!!!
It was pretty bland needs more Feta, pepper I didn’t cook spinach up front, but put fresh spinach into the dish and let it wilt while baking in the oven. And that was great!
11/24/20 – O. M. G. This was so good! Easy combination of things I had on hand and that we love – I used about half the tilapia and spinach and followed the rest as listed – was fantastic! Leftovers were great as well! Hubby LOVED it! Definitely recommended, I served with a wild rice mix and mixed veggies and left out the lemon rind (didn’t have it), just added more lemon juice.
This was absolutely delicious! I didn’t have tilapia so I went with swai, which was perfect. I doubled all of the ingredients except for the spinach, and was very glad I did. It had lots of flavor. I added the spinach in increments so that there would be some less wilted spinach when it was finished – did the same with the feta. Next time i think I would add even a bit more feta. I used garlic salt in place of salt, and added some lemon pepper. After finishing the spinach mixture, I decided to add about 1/3 to 1/2 cups marinated artichoke hearts, which I sauteed for about 5 minutes. Really gave it extra oomph! Because I had 2 lbs. of swai, I doubled the butter mixture. I also added some garlic salt and Italian seasoning to that before brushing on. Served it with basmati rice made with a little of the artichoke marinade added to the water. The whole dish was just fantastic; so glad there’s leftovers!
Truly easy and delish! Do use more spinach though; it shrinks away to nothing.
served it over cauliflower rice.
The spinach was very good. I only wilted it a bit in the pan before adding the other ingredients because it looks so overcooked in all the pictures posted. (the dish also needed less time in the oven before the fish was cooked through.) The tilapia, however, was extremely bland and flavorless, even though I added more lemon juice than called for. More salt and spices are needed on the fish. I suspect the spinach would have been a little bland, too, if I hadn’t added extra feta and olives, and used the full amount of onion and garlic even though I used half the amount of spinach and fish since I only needed two servings.
Husband (Mr. I don’t like fish) said it is a keeper! Will make again!!
I couldn’t think of anything to make for dinner, so I went to my go to site (air recipes )and then entered tilapia which I had on hand. This is the best tilapia recipe I’ve ever made. My husband loved it. I loved the greens which typically I hate greens. I didn’t have enough spinach so I added Kale to it and it was delicious. It’s easy to make and I had nearly all the ingredients on hand. (Short on spinach)
My husband couldn’t stop talking about how good this was, and I agree!
Delicious! We had this for lunch today & will be enjoying it again soon. I followed the recipe, with one accidental exception. Somehow I only used half of the spinach called for, but the correct amounts for the remaining (spinach) portion of the recipe. We like olives, so we enjoyed how much their taste stood out. The next time I will be sure to use the right amount of spinach & will up the remaining ingredients by 1.5.
The only change I made was to double the recipe for a larger group. Easy to follow instructions, easy to make and was enjoyed by many. Thank you, and I will be making this again.
Fantastic recipe, cooked this last night and my wife and I loved it. Took about 40 minutes alltogether, the spinach was very tasty and paired very well with the tilapia. Will definitely add this recipe to my regular rotation. Also, I substituted green olives for kalamata, and used regular pepper in place of the white pepper. Still turned out fantastic. My recommendation is to use very little salt, the olives provide enough saltiness.
I cooked the tilapia slightly in a pan before putting with mixture in oven just to give it some color. Will definitely make again.
I followed recipe other than had Swai, not Tilapia, used few green olives rather than Kalamata olives, and doubled the spinach and cheese. For some reason the spinach tasted too salty, maybe because of the feta cheese and 1/4 tsp salt. Next time I won’t add any salt. Otherwise it would have been delicious.