Lemon Tilapia with Sweet Potato and Spinach

Instructions

1. Peel and cut the sweet potatoes into chunks, and mince the garlic. Place the sweet potatoes in a saucepan, cover with water, and add a pinch of kosher salt. Bring to a boil, then simmer until fork-tender, about 12-15 minutes. Drain well and mash with half of the light olive oil, half of the lemon juice, and black pepper. Taste and adjust the salt.
2. Pat the tilapia fillet dry without rinsing it. Season both sides with kosher salt and black pepper. Heat the remaining light olive oil in a nonstick skillet over medium heat. Add the tilapia and cook until the underside is golden and the fish releases easily, about 3-4 minutes. Turn carefully and cook until the flesh is opaque and flakes easily, about 2-3 minutes, or until it reads 145°F (63°C) at the thickest part on an instant-read thermometer. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. Add the frozen spinach and minced garlic to the skillet over medium heat. Cook, stirring occasionally, until the spinach is hot, the excess moisture has evaporated, and the garlic is fragrant, about 4-6 minutes. Stir in the remaining lemon juice and taste for salt.
4. Serve the tilapia with the mashed sweet potato and spinach. Finish with additional black pepper to taste.