This Tilapia With Sautéed Spinach is a light and nutritious dish that perfectly balances delicate, flaky fish with the robust flavor of garlic-infused spinach. The tilapia fillets are pan-seared to golden perfection, providing a crispy exterior while maintaining a moist and tender inside. The sautéed spinach, cooked with garlic and a hint of lemon, adds a fresh, vibrant contrast that complements the mildness of the tilapia. This dish is not only quick and easy to prepare but also packed with vitamins and minerals, making it an excellent choice for a healthy weeknight dinner.
Ingredients:
- 4 tilapia fillets
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 8 cups fresh spinach leaves
- 1 lemon, zested and juiced
- 2 tablespoons butter
- Optional: red pepper flakes for a hint of heat
Instructions:
- Prepare the Tilapia: Pat the tilapia fillets dry with paper towels. Season both sides with salt and pepper.
- Cook the Tilapia: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tilapia fillets to the skillet and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set them aside.
- Sauté the Spinach: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach leaves and cook, stirring frequently, until the spinach is wilted, about 2-3 minutes. Season with salt, pepper, and a pinch of red pepper flakes, if using.
- Add Lemon: Stir in the lemon zest and juice, then add the butter, allowing it to melt into the spinach, creating a silky sauce.
- Serve: Plate the tilapia fillets and top with the sautéed spinach. Serve immediately, garnished with extra lemon wedges if desired.
Enjoy your Tilapia With Sautéed Spinach as a wholesome meal on its own or pair it with a side of rice or roasted potatoes.
