- 4
- 20 mins
- 35 mins
Ingredients
- 4 5-oz tilapia fillets
- Kosher salt and freshly ground pepper
- 1/4 c all-purpose flour
- 6 T extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 3/4 c low-sodium chicken broth
- 1/2 dry white wine
- Grated zest and juice of 1 lemon plus wedges for serving
- 1 T unsalted butter
- 1/4 c chopped fresh parsley
- 1 5-oz package baby spinach (about 6 c)
Preparation
Step 1
Pat the tilapia dry with paper towels, then season with 1/2 t salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 T olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate, tent with foil to keep warm. Wipe out the skillet.
Heat 3 T olive oil in the skillet over medium heat. Add the garlic and cook, stirring until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes, season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
Meanwhile, toss the spinach with remaining 1 T olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.