1 package (6 ounces) fresh baby spinach
6 teaspoons canola oil, divided
4 tilapia fillets (4 ounces each)
2 tablespoons lime juice
2 teaspoons garlic-herb seasoning blend
1 egg, lightly beaten
1/2 cup part-skim ricotta cheese
1/4 cup grated parmesan cheese

-In a nonstick skillet, cook spinach in 4 teaspoons oil until 
wilted; drain. 
-Meanwhile, place tilapia in a greased 13-in. x 9-in. baking 
dish. Drizzle with lime juice and remaining oil. Sprinkle with 
seasoning blend. In a small bowl, combine the egg, ricotta 
cheese and spinach; spoon over fillets. Sprinkle with Parmesan 
cheese. 
-Bake at 375° for 15-20 minutes or until fish flakes easily 
with a fork. 

Yield: 4 servings.