Golden Tilapia with Caper Butter, Roasted Radishes, and Garlic Spinach

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a baking tray, toss the radishes with 1 tbsp / 15 ml olive oil, the dried thyme, 1/4 tsp / 1 g salt, and a pinch of black pepper. Roast for 20 minutes, stirring once halfway through, until tender and browned around the edges.

2. 2

   While the radishes roast, pat the tilapia fillets dry with paper towels. Season both sides with the sweet paprika, 1/2 tsp / 2 g salt, and 1/4 tsp / 1 g black pepper.

3. 3

   Heat a large skillet over medium-high heat with 1 tbsp / 15 ml olive oil and 1 tbsp / 14 g butter. Cook the tilapia for 3 to 4 minutes per side, until golden and just flaky in the center. Transfer to a plate and keep warm.

4. 4

   In the same skillet, reduce the heat to medium and add 2 tbsp / 28 g butter. Stir in the minced garlic, capers, lemon zest, and lemon juice. Cook for 1 minute, stirring, until fragrant and lightly emulsified. Return the tilapia briefly to the skillet to coat it with the caper butter.

5. 5

   In another large skillet or wide pot, heat the remaining 1 tbsp / 15 ml olive oil over medium heat. Add the sliced garlic and cook for 30 seconds. Add the spinach, a pinch of salt, and black pepper, and sauté for 2 to 3 minutes until wilted and any moisture has evaporated.

6. 6

   Serve the garlic spinach as a base, place the tilapia fillets on top or alongside, and finish with the caper butter from the pan. Serve with the hot roasted radishes.