Lemon-Garlic Tilapia with Spinach

Name: Lemon-Garlic Tilapia with Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 tilapia; 1 tsp sea salt; .5 tsp ground black pepper; .25 c coconut flour; 6 tbsp olive oil; 3 cloves garlic (thinly sliced); .75 c vegetable broth; .5 c white wine; 1 lemons (quartered); 2 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp butter; .25 c fresh parsley (chopped); 8 c baby spinach

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: people

Calories: 462kcal

Ingredients:

4 tilapia
1 tsp sea salt
.5 tsp ground black pepper
.25 c coconut flour
6 tbsp olive oil
3 cloves garlic thinly sliced
.75 c vegetable broth
.5 c white wine
1 lemons quartered
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp butter
.25 c fresh parsley chopped
8 c baby spinach

Instructions:

Pat the tilapia dry with paper towels, then season with salt and pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat some of the 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 half of the 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 olive oil and some pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

Nutrition

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