| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 5-ounce tilapia fillets
- Kosher salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Grated zest and juice of 1 lemon, plus wedges for serving
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh parsley
- 1 5-ounce package baby spinach (about 8 cups)
Instructions
- Pat the tilapia dry with paper towels, then season with 1/2 teaspoon 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 tablespoons 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 tablespoons 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 the remaining 1 tablespoon 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.
Nutrition Facts
| Calories | 410 calorie |
| Total Fat | 27 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 80 grams |
| Sodium | 410 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 3 grams |
| Protein | 32 grams |
Reviews
This was delicious! I used spring mix, which has spinach, and it worked well. After enjoying the dish, I thought that capers would also work next time, since I usually have them on hand. It’s great as is, though!
A definite winner — easy and delicious!
Very delicious, healthy, and easy to make.
Delicious…so simple to make … will definitely make again!
Update … have made this several times now … always double the sauce recipe … scoop about 1/4 cup into another non stick skillet and wilt the spinach and then pour sauce over fish, jasmine rice and spinach … fam loves this recipe and always lookin for seconds!
Very quick Very tasty!! The only change I made was to hold off adding the lemon juice until the end. I wanted to add brightness to the sauce. The lemon zest did the job of a deep lemon flavor. Next time I’ll double the sauce. Everyone wanted more. I’m thinking the spinach would be even better with a very quick sauté.
Love love this recipe, we used fish fry instead of the flour and it worked perfectly! We also enjoyed spring mix instead of just spinach for a splash of color. Easy and quick! We will be making this again for sure!
Simple and delicious! Plating and presentation excellent. Thank you!
Love this recipe!!! My family enjoy it every time I do it!!
Too good to be so easy! Not complaining!
I served this with jasmine rice and asparagus. Excellent.
I served this with jasmine rice and asparagus. Excellent.
My gauge for how tasty a meal is and if we can put it into our regular dinner “rotation” is when my dad takes a second helping. With this dish, he had two and a half helpings. Full of flavor and perfect after a hot day!!