ounce (about 1 cup) Italian seasoned bread crumbs
fresh tilapias fillets (about 1 pound)
tablespoon olive oil
cup Prego® Traditional Italian Sauce
ounce package frozen spinach, thawed and well drained
ounce (1/3 of a 12-ounce package) medium egg noodles, cooked and drained
Beat the egg and water in a shallow dish with a fork or whisk. Place the bread crumbs onto a plate. Dip the fish into the egg mixture. Coat with the bread crumbs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 10 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.
Stir the sauce and spinach in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the sauce mixture with the fish and noodles.