|
First, make the sauce. Melt the butter over a low medium heat. Add the cream gradually while stirring until it thickens enough to coat the spoon. Remove from the heat and add the salt, paprika and lemon juice. Keep in a warm oven until ready to use.
Place 3 teaspoons of the flour and the seasoned salt in a plastic food storage bag. Shake well to mix and set aside. Preheat a large sauté pan on a medium high heat for 2 minutes. Meanwhile, press on the tilapia fillets with your fingertips to check for bones and remove any. Add the fish to the bag, seal and shake to coat. Put 1 tablespoon of the butter in the pan and swirl to coat the base. Add the tilapia and cook for 3 minutes.
Add 1 tablespoon of the butter to the center of the pan. Turn the fillets with a spatula, making sure there is butter under each one. Cook for 3 minutes more until the tilapia is golden and flakes easily.
While the tilapia is cooking, you can make the wilted spinach. Heat the olive oil in a pan over a medium heat. Add the garlic and sauté for 2 minutes or until lightly browned. Turn the heat down to low and add the spinach gradually. Cook, stirring constantly, for 2 minutes or until just wilted.
To serve, pour the sauce into each bowl. Place half the wilted spinach in the center of each bowl and the fish on top of this. Decorate with the sprigs of sage and serve immediately.
(Serves 2)
|
