This is a delicious dish...very flavorful, and great over just plain old white rice, which is how we all do it in the south. However, I have read all of the reviews and based on all of them I am wondering if some of you are perhaps not from the south as am I?? Now, I am assuming on this one, so I really wish Ms. Rattray would correct this recipe for us all. When she talks about the ""CREOLE SEASONING BLEND"" I took this to mean a blend of onions, garlic, parsley, peppers, celery, and green onion that is already chopped up for you, placed into a plastic tub in the produce section and you can purchase at MOST grocery stores here in the south. Now I assumed this is what she meant, because, well, that is the EXACT name for the stuff...""Guidry's Creole Seasoning Blend."" THAT is what I used. If she meant the spices, I would have assumed she would have said...but the instructions were unclear, so...??? Anyone else do the same as I and use the chopped veggies?? All I know is that mine came out wonderful and I urge you to look for the product I am talking about. It makes the dish fantastic!!

I thought this recipe was very good. I definately would recommend to a friend. One thing I didn't do is use green onions and the recipe doesn't state how much creole seasoning to use so I coated on both sides, which I thought may have been to much sodium, so next time I am going to only coat one side. I also used regular buttered white rice because I forgot to buy the rice pilaf, it was really good. My daughter liked it. She said it felt like we were having gourmet fish.

I made this on a recommendation from a friend. My kids ages 2 & 4 asked for more and LOVED IT!!!!!!!! I omitted the green onions and used Ms. Dash instead of the Creole seasoning, it was still very good!!

Ever since I found this recipe and made it my sister,and mom LOVED IT and asked me for the recipe. ANd my sister tell her friends all about it..HAHah...

Pretty good for a quick nutritious meal, just DON""T do what I did and decide that more spinach would be healthier, I made that mistake and it overpowered the tastes of the dish a bit..thank goodness the lil' xtra cayenne I added stood out..ALSO..WATCH OUT FOR THE BONES..I was out of potatoes & not in the mood for rice..so I used a handy box (ehh)of sour cream & chive ,scalloped potatoes,it went together well.Wonder if this would go with haddock?

When I decided to start eating healthier I looked for baked dishes. When I found this one and tried it for the first time I instantly fell in love. I am not good in the kitchen but this one I can never go wrong with. It is delicious and very nice to look at. I have passed the recipe along and everyone love it. MY FAVE!!!!

This is a really handy and tasty recipe for preparing Tilapia. Like other reviewers, I modified the time to 15 minutes covered, 5 min uncovered. I also used adobo seasoning and spanish onion instead of creole seasoning with red onion. The kitchen smelled delicious while this was cooking. I served it over rice, and it really hit the spot on a warm summer evening. The next time I make this, I might go for some Everglade seasoning with vidalia onion and fresh turnip greens. I can think of a number of ways to spin this recipe, and I want to try them all. Thanks for sharing it!

I loved this recipe we eat tilapia alot. I did add garlic salt and a little chili powder for extra flavor. I also did the last 7 minutes of bake time with out it being covered and served over a bed of rice. All in all this was an excellent recipe and easy to follow.

This is one of the many recipes I have made that is both simple and delicious. I have made it several times but forgot to let you know how well it went over. I daily cook for 4 other adults and it's hard to please everyone but this one (and others) they love!!

I loved this recipe. I cooked the spinach with garlic and a little diced onion, until wilted. Covered for 20 minutes and uncovered for 10. My husband loved it.

I took the advice of another review and modified the recipe. I sprinkled minced garlic on top of the spinach instead of using onion powder and then modified the baking time to a total of 20 minutes (15 covered, 5 uncovered). I did keep the chicken broth in the recipe because I was serving it over angel hair pasta and wanted the extra sauciness. I'm so happy to have another easy but healthy meal to add into our weekly meal plans!

I should have known better when I saw the cooking time is 25 minutes. That's way too long. The tilapia was basically poached to death and the spinach had turned that awful drab shade of green; the liquid in the pan was horribly ugly, too. I served it anyway and it was pronounced ""bland"" by my partner. I will have to suffer the leftovers. I revised the recipe with a few simple changes and it's much better this way: Grease the pan with butter instead of cooking spray. Add minced fresh garlic to the top of the spinach before adding the tilapia. Delete the chicken broth altogether. (There's enough water in the spinach.) Cover with foil and bake for 10 minutes at 400 degrees. Then remove the foil and continue cooking until done--about 5 to 7 more minutes.

Not only was this dish uncomplicated and quick, it tasted fantastic! My husband was really impressed! This will be a staple for us from now on. Thanks!!!

This is a very easy and yummy recipe. I will definitely make it again. Be careful: I filled a bowl and mixed the creole with the salt and pepper and dipped the tilapia in the bowls. It was WAY too much and quite spicy. I would recommend doing what the recipe says ""sprinkle"" the tilapia with the seasonings

Thanks so much for the wonderful recipe! I don't make fish often, because I'm the only one in my family who will eat it, but every once in a while, I splurge and make myself a nice meal. I looked at all kinds of recipes and stopped when I found this one. I'm glad I did! Instead of onion powder, I used onion flakes and went fairly light on the creole. Next time, I'll add more creole seasoning...it was wonderful! Thanks again!