Pan-Seared Tilapia with Creamy Tomato Broth & Spinach
Ingredients
- 4 filletstilapia fillets (about 6 ounces each)
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 1 mediumyellow onion
- 3 clovegarlic
- 1 can (14.5 ounces)canned crushed tomatoes
- ½ cupheavy cream
- 4 cupfresh spinach
- ½ cupvegetable broth
- ½ teaspoondried oregano
- 1 wholelemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the tilapia fillets on both sides with salt and pepper. Once oil is shimmering, add fillets and cook 3 to 4 minutes per side until opaque and cooked through. Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium. Add diced onion and cook for 3 minutes, stirring occasionally, until softened.
- 03
Add minced garlic and dried oregano, cook for 1 minute until fragrant.
- 04
Pour in crushed tomatoes and vegetable broth. Simmer for 5 minutes to meld flavors.
- 05
Stir in heavy cream and fresh spinach. Cook for 2 minutes, stirring gently, until spinach wilts and broth is creamy.
- 06
Taste and adjust salt and pepper. Return tilapia fillets to the skillet, nestling them into the sauce. Warm through for 1 minute. Serve with a squeeze of fresh lemon juice.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A splash of white wine (1/4 cup) can replace some of the broth for deeper flavor. Fresh basil stirred in at the end brightens the whole dish.
Serve over rice, pasta, or crusty bread to soak up the creamy tomato broth. Leftovers keep refrigerated for up to 2 days.