Pan-Seared Tilapia & Spinach Grain Bowls

🥘 Ingredients

• basil paste
  1 unit
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  1 tsp
• flour
  2 tbsp
• fry seasoning
  1 unit
• garlic powder
  ½ tsp
• microwavable grain blend
  2 unit
• olive oil
  1 tbsp
• peas
  1 c
• romesco sauce
  2 tbsp
• salt
  ¼ tsp
• sliced almonds
  2 tbsp
• spinach
  4 c
• tilapia fillets
  4 unit

🍳 Cookware

• small bowl
• large pan
• small saucepan

1. 

   1

   Wash and dry all produce. Roughly chop parsley. Quarter lemon, reserving 1 wedge for garnish. Toast sliced almonds in a dry skillet until golden ⏱️ 2 minutes . Set aside. Microwave microwavable grain blend according to package directions.

   sliced almonds: 2 tbsp, microwavable grain blend: 2 unit
2. 

   2

   In a small bowl , combine fry seasoning and garlic powder . Pat tilapia fillets dry with a paper towel. Toss fillets with flour , then coat evenly with the fry seasoning mixture. Season lightly with salt and black pepper .

   fry seasoning: 1 unit, garlic powder: ½ tsp, tilapia fillets: 4 unit, flour: 2 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   Heat cooking oil in a large pan over medium-high heat. Add tilapia and cook until golden and cooked through ⏱️ 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

   cooking oil: 1 tsp
4. 

   4

   In the same pan, add olive oil and spinach . Sauté until just wilted ⏱️ 2 minutes . Stir in peas , basil paste , and juice from ½ lemon. Cook until peas are heated through ⏱️ 2 minutes . Remove from heat and fold in chopped parsley.

   olive oil: 1 tbsp, spinach: 4 c, peas: 1 c, basil paste: 1 unit
5. 5

   While filling cooks, melt butter in a small saucepan over low heat. Whisk in romesco sauce until smooth and warm.

   butter: 1 tbsp, romesco sauce: 2 tbsp
6. 6

   Divide cooked grains between bowls. Top with the spinach-pea mixture and tilapia fillets. Drizzle generously with romesco butter, sprinkle with toasted almonds, and serve with remaining lemon wedges.