Lemon Garlic Tilapia With Spinach

Heat 2 tablespoons extra virgin olive oil in a 12 inch skillet over medium high heat sprinkle the fish with salt pepper and creole seasoning and add the fillets to the pan. Transfer to a plate. Pat the tilapia dry with paper towels then season with 1 2 teaspoon salt and a few grinds of pepper.

Olivia Luz

Cook for 4 to 5 minutes on each side or until the fish flakes easily. 4 tilapia1 tsp sea salt 5 tsp ground black pepper 25 c coconut flour6 tbsp olive oil3 cloves garlic thinly sliced 75 c vegetable broth 5 c white wine1 lemons. Time anywhere between 20 30 mins. Place fillets in baking dish. Dredge the tilapia in the flour tapping off the excess.

Sprinkle garlic parsley and pepper. Add the tilapia and cook until golden brown about 3 minutes per side. Tent with foil to keep warm. Tilapia fillets are bathed in lemon juice and melted butter seasoned with garlic and parsley and baked to flaky perfection. Pour lemon juice over fillets then drizzle butter on top.

Wipe out the skillet. Heat 3 tablespoons olive oil in the skillet over medium heat. Skillet tilapia and spinach. Rinse tilapia fillets with cold water and pat dry with paper towels. Add the garlic and cook stirring until it starts browning about 2 minutes.

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Add the chicken broth wine and lemon zest and juice. Spread the flour on a plate. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork. Add the chicken broth wine and lemon zest and juice. Wipe out the skillet.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork. Sprinkle garlic parsley and pepper. Cook for 4 to 5 minutes on each side or until the fish flakes easily.