It’s a really quick and tasty meal tonight!

My inspiration came from an Ellie Krieger recipe for sea bass.  I switched the fish and played around with the sauce.  I served it with a side of couscous (the quickest side ever!!).  I was very happy with the outcome!

You will need all this (plus some EVOO):

• Start by seasoning your tilapia filets (or other white fish) with s&p.

• Heat a skillet over medium-high heat.  Add 2 teaspoons EVOO.
• Add the fish and cook for about 2 minutes on each side, until opaque.

It will go from this:

To this:

• Remove fish and cover with foil to keep warm.
• Add two more teaspoons of EVOO to the skillet.
• Add one small onion, chopped.

• Saute about 3 minutes then add 1/2 cup of dry white wine.  (I used pinot grigio.)

• Cook until the wine reduces by half, about 3 more minutes.

• Add 1 small can of diced tomatoes (and its juices), about 1/2 cup chopped black olives, and 2 tablespoons of capers (chopped).
• I also added about 1/4 teaspoon of crushed red pepper flake.

• Stir to combine, then let cook for about 5 minutes.

• Add one package of spinach.  (Wash it well and don’t worry if it looks like too much!)

After just a few minutes, it will go from this:

To this:

• Once the spinach is wilted, season with s&p to taste.

Serve the vegetables/sauce over the tilapia.

Yum!  Enjoy!!