Spicy Tilapia with Spinach

10 oz raw tilapia (should yield one 7-oz cooked serving)
3 cups (1 small bunch) fresh spinach
1 cup (2 small 2-2/5”) canned tomatoes, diced (to reduce sodium content, use “no salt” canned tomatoes or fresh tomatoes)
2 tsp olive oil or canola oil
¾ tsp paprika
¼ tsp red pepper flakes
¼ tsp garlic powder
½ tsp hot sauce

Preheat oven to 350° F. Combine paprika, red pepper flakes, garlic powder, and hot sauce. Brush olive oil over fish. Coat fish with seasoning mixture. Lay tilapia flat in a baking pan. Drain juice from canned tomatoes; place tomatoes on top of tilapia. Tear spinach into bite-sized pieces; place around tilapia in pan. Bake 30 minutes or until tilapia can be easily flaked with a fork and is opaque

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