Friday, May 7, 2010

Lemon Tilapia with Spinach

I love being a newlywed. There are some nights that are just spontaneously romantic. I made this dish a couple nights ago and, I am not kidding, Bradford and I felt like we were dining at a fancy restaurant. This meal set the tone for a beautiful dining experience filled with meaningful, end-of-the-day conversation. This pasta is so freshly and simply seasoned with garlic and lemon, and the fish is so perfectly flaky and delicious, it surprises me. After devouring this perfect, all-in-one dish, we topped it off with the last piece of this divine chocolate creation that was sitting in our fridge. Food can be such a great mood-setter.


2 pieces tilapia
1 whole egg white
1/4 cup whole wheat or all-purpose flour
1-2 Tablespoons olive oil
1 Tablespoon + 1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
1 whole lemon, juiced
1 teaspoon capers (optional)
3/4 cup chicken broth
1/8 cup white wine (or substitute with chicken broth)
1 1/2 cups baby spinach leaves
6 oz. angel hair pasta
Fresh parsley and parmesan for garnish (optional)


Put egg white in a bowl and flour on a plate. To flour, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 teaspoons Italian seasonings and stir to combine. Heat olive oil in a large skillet over medium heat. Dip tilapia into egg whites, then dredge in flour mixture, shaking off excess. Add fish to the skillet and cook each side for about 3 minutes, until brown. Add garlic. 

Next, add lemon juice, remaining Italian seasoning, salt, pepper, capers (if using), chicken broth and white wine. Simmer on low for 10 minutes. Meanwhile, prepare pasta according to package directions.

Remove fish to a plate and cover to keep warm. Add spinach to the lemon sauce, cover and steam for 3-4 minutes, until spinach is just wilted. 

To serve: place pasta on plate, then top with spinach and lemon sauce, and gently place fish on top. Sprinkle with parsley and parmesan cheese if desired.


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