Lemon-Garlic Tilapia With Spinach

• 20 ounces tilapia fillets
• freshly ground pepper
• 1/4 cup all purpose flour
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic thinly sliced
• 3/4 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1 lemon plus wedges for serving
• 1 tablespoon unsalted butter
• 1/4 cup fresh parsley chopped
• 5 ounces baby spinach about 8 cups

1. Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons 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.
2. Heat 3 tablespoons 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.
3. Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

tilapia fillets, freshly ground pepper, flour, extravirgin olive oil, garlic, chicken broth, white wine, lemon, unsalted butter, parsley, baby spinach

Taken from www.yummly.com/recipe/Lemon-Garlic-Tilapia-with-Spinach-858928 (may not work)