Mediterranean Tilapia with Spinach Olive Rice

Instructions

1. Preheat the oven to 425F. Thinly slice the olives and mince the garlic. Do not rinse the tilapia. Wash the cutting board, knife and your hands with soap and water after handling the raw fish and before touching anything else.
2. Pat the tilapia dry, then season both sides with kosher salt, black pepper and Italian seasoning.
3. Combine the rice, chicken broth and a pinch of kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let it stand covered for 5 minutes.
4. Place the tilapia on a lightly oiled baking sheet. Drizzle it with half of the olive oil and lemon juice. Bake for 10-14 minutes, until the fish is opaque and flakes easily with a fork and the thickest part reads 145°F (63°C) on an instant-read thermometer.
5. While the fish cooks, heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook for 30-60 seconds, until fragrant. Add the frozen spinach and cook for 4-6 minutes, stirring, until hot and the excess moisture has evaporated.
6. Stir the sliced olives and remaining lemon juice into the spinach. Add the rice and fold gently until combined. Taste and adjust with kosher salt and black pepper.
7. Serve the tilapia over the spinach olive rice, spooning any pan juices over the fish.