Tilapia with wilted Spinach
patrick Cupo
Pan seared Tilapia,served over wilted spinach, drizzled with a lemon garlic infused olive oil.
ingredients
- 1lb Tilapia (3-4 filets)
- Olive oil
- 1-2 fresh lemons
- Zest of 1 lemon
- 2 small garlic cloves
- Fresh baby spinach
- 1/2 tsp Anchovy paste (optional)
- 1tsp dried crushed red pepper flakes (optional)
- Salt and Pepper
directions
- 1
Preheat oven to 400F
- 2
Prepare lemon garlic infused oil by adding the zest of 1 lemon to 4 tbs Olive oil, along with the crushed garlic cloves. Allow to stand at least 10 minutes before using.
- 3
Heat 1tbs olive oil until shimmering, add anchovy paste and crushed red pepper flakes,toss in baby spinach, reduce heat and saute until just wilted.
- 4
Season tilapia filets with salt and pepper. Add 2tbs of olive oil in an ovenproof skillet until shimmering. Carefully add filets,about 6 minutes on medium heat,when filets appear to be almost cooked through, finish cooking them by placing the skillet in the oven, being sure not to turn the filets over. Cook for about another 4-5 minutes until completely done.
- 5
You may reheat the spinach before plating.
Plating instructions
- 1
To plate this dish, add the spinach to each plate and serve the filets being sure to turn the filets with the browned side up.
- 2
Drizzle the infused olive oil directly onto the tilapia filet and serve.
Additional serving suggestions
This dish also goes well with white or brown rice, or even topped with julienned parsnips that have been baked in the oven for about 8 minutes.
notes
This is a riff on a recipe I found in Food and Wine magazine. That recipe used the more expensive Halibut, instead of tilapia.
Source: patrick Cupo
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