Here is a quick, healthy one pan meal that comes together in less than 30 minutes. It is so good even my picky husband will eat it. When I made this it was just me but this can easily feed four or more. You just need a skillet where the fish has plenty of room. Cook the fish in batches if needed, or use a large non-stick electric skillet.
Have your mushrooms and garlic sliced and ready to go in the pan. I used bagged baby spinach so no need for washing it.
Sprinkle salt, pepper, garlic powder and dill weed on both sides of your fish. I like using garlic powder here rather than fresh garlic because it doesn’t burn and seasons evenly.
Add your seasoned fish and listen for the sizzle. You know your pan is hot enough if a drop or two of water sizzles and evaporates very quickly from the pan.
The first side should only take 2 to 3 minutes. Tilapia and other white fish need to be cooked until they are flaky all the way through. This is different than salmon which is better rare.
Ok, cook the second side for 2 to 4 minutes. You might need to drop the heat just a bit so it cooks through in the middle. Remember, it will continue to cook a bit once removed from the pan. Check the thickest part of the filet to see that it is almost opaque. You want it just flakey but not dry. Remove fish from pan and keep warm.
Now, reduce the heat to medium, add a bit more oil and throw in the mushrooms. If you like you can also add a bit of white wine or vermouth. Cook the mushrooms for about 4 minutes turning them once or twice. Now add the spinach, fresh garlic and lemon juice. Cook until the spinach is wilted and the garlic is to die for fragrant.
There you have it. Dinner in one skillet.
One Pan Tilapia with Mushrooms and Spinach
One pan healthy Tilapia with mushrooms and spinach. Any easy elegant dinner in under 30 minutes.
- 4 fillets Tilapia
- garlic powder
- dill weed dried
- salt and pepper
- 1 5 oz pkg fresh baby spinach
- 1 8 oz pkg sliced mushrooms
- 3 to 4 cloves fresh garlic sliced
- 1 or 2 lemons cut in half
- vermouth or white wine optional
- 1 to 2 tbsp each olive oil and butter
Rinse fish filets and pat damp dry. Season both sides of fish with garlic powder, dill, salt and pepper.
Heat a non-stick skillet over high heat. Add equal parts butter and olive oil to coat bottom of the pan. When the butter is foaming, add the filets to pan. Work in batches if needed. Allow ample room around filets.
Cook fish until it starts to brown around the edges and the sides are turning opaque. This should take 2 to 4 minutes. Carefully flip the filets. Cook the second side for 2 to 4 minutes turning down the heat if needed.
Once the filets are just cooked through remove them from the pan and keep warm.
Add oil to coat bottom of the pan. Add the mushrooms and cook 2 to 3 minutes tossing to cook both sides. Add the juice of the lemons. If desired, add wine or vermouth to cover the bottom of the pan and moisten the mushrooms. Add the spinach and fresh garlic.
Lower the heat and toss until the spinach is wilted and the garlic is fragrant.
Serve hot with a squeeze of lemon juice over the top of the fish.