Lemon Tilapia with Spinach

• 4 pieces Tilapia
• 2 whole Egg Whites
• 1/2 cups All-purpose Or Whole Wheat Flour
• 2 teaspoons Salt, Divided
• 1 teaspoon Ground Black Pepper, Divided
• 3 Tablespoons Italian Seasonings, Divided
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1- 1/2 whole Lemons, Juiced
• 1/2 Tablespoons Capers, Drained
• 1- 1/2 cup Chicken Broth
• 1/4 cups White Wine (or Substitute With Chicken Broth)
• 3 cups Fresh Baby Spinach Leaves
• 6 ounces, weight Angel Hair, Spaghetti, Orzo Or Linguine Pasta
• Fresh Or Dry Parsley (optional)

1. Put egg whites in one bowl, and flour on a plate.
2. To the flour, add 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon Italian Seasonings, and stir to combine.
3. Heat olive oil in a large skillet over medium heat.
4. Dip tilapia into egg whites, then dredge in flour, shaking off excess.
5. Add fish to the skillet and cook each side for 3 minutes until brown.
6. Then, add garlic and brown for a couple of seconds.
7. Next add lemon juice, the remaining Italian Seasonings, salt and pepper, the capers, chicken broth, and white wine.
8. Simmer on low for 10 minutes.
9. Meanwhile, prepare pasta according to package directions.
10. Remove fish to a plate and keep warm.
11. Add spinach to the lemon sauce, cover and steam for 3-4 minutes or just until wilted.
12. To serve: place pasta on a plate, then spinach with lemon sauce next, and the fish on top.
13. Sprinkle with parsley if desired.
14. Note: this recipe can be easily substituted with boneless, skinless chicken breasts, and is also good over rice!

tilapia, egg whites, allpurpose, salt, ground black pepper, italian seasonings, olive oil, garlic, lemons, capers, chicken broth, white wine, angel, parsley

Taken from tastykitchen.com/recipes/main-courses/lemon-tilapia-with-spinach/ (may not work)