Tilapia Topped with Shrimp, Asparagus and Spinach

Have you ever seen a recipe and just knew you could do it better? A while back I saw a recipe where the person fried fish, shrimp and asparagus and then stacked them on top of each other. This weekend I decided to see what I could do to improve this dish and here is my results.

Tilapia Topped with Shrimp, Asparagus and Spinach

2 tilapia fillets
12 shrimp, peeled and deveined
1/4 cup baby spinach leaves
4 to 6 asparagus spears, cut into 2 inch pieces
2 tsp butter, cut into 4 pieces
1 lemon, juice and zest
2 tsp parsley finely chopped
Non Stick Spray
1 cup cooked brown rice

Preheat oven to 350 degrees.
Spray 2 individual baking dishes with non-stick spray. Place 1 tilapia fillet in each dish. Top fillet with 1/2 of the spinach, then place the 1/2 the asparagus on top of that. Top the whole thing with the 1/2 the shrimp. Then sprinkle with 1/2 the lemon juice and dot with the butter. Bake for about 20 minutes, until shrimp and fish are done.

Remove from oven then remove fish from dish. Add rice to the dish and mix with the butter and lemon left in the dish. Place the fish on top of the rice and garnish with the parsley and zest.