Brain food: Tilapia with lemon butter sauce and sauteed spinach

Tilapia:

1/2 of a large tilapia fillet

4 Tablespoons seasoned flour for fish frying

Pinch of thyme

Small pinches of salt and freshly ground pepper

3 teaspoons butter

1/8 cup wine (preferably a dry white)

Juice of 1/2 lemon

1. Heat a frying pan to med-high. Combine seasoned flour, thyme, salt, and pepper in a plastic bag. Add wet fish, seal and toss to coat.

2. Add one tsp butter to pan, add fish and cook for approximately 2-3 minutes per side depending on thickness, adding one more tsp of butter when you turn the fish. Remove fish and allow to rest.

3. Add wine, last teaspoon of butter, and lemon juice to pan and heat. Add a dash of the leftover seasoned flour and whisk. Pour sauce over fish.

Meanwhile...

Sauteed spinach with tomatoes

I made this while the fish cooked. Actually, I heated up this pan at the same time as the fish pan. As soon as I added the fish to its respective pan, I began throwing the ingredients for this dish into its pan.

1 teaspoon bacon grease (or butter or oil)

2 small shallots, minced

2 small cloves of fresh garlic, minced

6-8 cherry tomatoes, halved

Several handfuls of fresh spinach

Salt and pepper to taste

Juice of 1/2 lemon

1. Add grease to pan and heat to medium. Add shallots and saute until clear. Throw in garlic and tomatoes. Cook for just about a minute-don't burn your garlic.

2. Toss in spinach, season with salt and pepper. Squeeze lemon over the spinach. Toss gently to combine the flavors. Cover and remove from heat.

I served this with white rice.