LEMON-GARLIC TILAPIA WITH SPINACH

By Clarabell

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)

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

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.