Fried tilapia with lemon-garlic sauce and spinach

Ingredients:

• 4 tilapia fillets, 150 g each.
• 1/4 cup flour
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 3/4 cup lightly salted chicken broth
• 0.5 cups dry white wine
• Grated zest and juice of 1 lemon + wedges for serving
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 150 g spinach (about 8 cups)

Preparation:

1. Pat the tilapia dry with paper towels, then sprinkle with 0.5 teaspoon salt and a small amount of ground black pepper. Sprinkle flour on a plate and spread it out; dredge the fish in the flour, shaking off any excess.
2. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; cover with foil and keep warm. Wipe out the skillet.
3. In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, until it begins to darken, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a simmer, and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and cook until slightly thickened, about 1 minute; stir in the parsley.
4. Meanwhile, toss the spinach with the remaining 1 tablespoon of olive oil and a little black pepper. Divide among plates, top with the fish, and drizzle with a little sauce. Serve with lemon wedges.