Tilapia with Lentils and Steamed Spinach

Ingredients

• Tilapia fillet 6 oz
• Cooked lentils 3/4 cup
• Steamed spinach 1 cup
• Olive oil 1 tbsp
• Lemon juice 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the tilapia fillet under cold water and pat dry with paper towels. Rinse fresh spinach leaves thoroughly to remove any dirt.
   Tip: Patting the fish dry helps it cook evenly and prevents splattering.
2. Season the Tilapia. Place the tilapia fillet on a plate. Drizzle half the olive oil over it, then sprinkle salt and black pepper evenly on both sides. Rub gently to coat the fish with the seasoning.
   Tip: Seasoning the fish before cooking enhances its natural flavor.
3. Cook the Tilapia. Heat a non-stick skillet over medium heat. Add the remaining olive oil. Once the oil is hot (shimmering but not smoking), place the tilapia fillet in the pan. Cook for about 3-4 minutes on the first side without moving it, then carefully flip and cook another 3-4 minutes until the fish is opaque and flakes easily with a fork.
   Tip: Use a spatula to gently flip the fish to avoid breaking it.
4. Steam the Spinach. While the fish cooks, place the washed spinach in a steamer basket over boiling water. Cover and steam for 2-3 minutes until wilted but still bright green. Remove from heat and drain any excess water.
   Tip: Do not overcook spinach; it should be tender but not mushy.
5. Heat Lentils. If your lentils are not warm, heat them gently in a small saucepan over low heat, stirring occasionally until warmed through, about 3-4 minutes.
   Tip: Add a splash of water if lentils appear dry to prevent sticking.
6. Plate and Finish. On a plate, arrange the cooked lentils and steamed spinach. Place the cooked tilapia fillet on top or beside them. Drizzle lemon juice over the fish and spinach. Add extra salt and pepper to taste if desired.
   Tip: Lemon juice brightens the flavors and adds a fresh tang.

Pro tips

• Use fresh fish for the best flavor and texture.
• Do not overcrowd the pan when cooking fish to ensure even cooking.