Adapted from MyRecipes
This is a nice decadent fish dish. Decadent because it has quite a bit of wine and butter. Treat yourself once in a while!
Makes: 4 Servings
Prep Time: 25 minutes
- 250 g/ 8.5 oz Basmati rice
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 450 g/ 1lb Tilapia fillets
- 3 tbsp all-purpose flour (use more if needed)
- 4 tsp olive oil
- 200ml/ 3/4 cup dry white wine
- 5 tbsp fresh lemon juice
- 2 1/2 tbsp drained capers, chopped
- 4 tbsp butter
- 10 cups fresh baby spinach
Cook rice according to package directions (or like this), omitting salt and fat. Place rice in a medium bowl; stir in half of the salt and half of the pepper,
Sprinkle fish with remaining salt and remaining pepper. Dredge fish in flour.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork.
Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and let the sauce reduce for about 3 minutes. Then remove as well. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tbsp sauce.