Lemon Tilapia with Spinach

Put egg whites in one bowl, and flour on a plate. To the flour, add 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon Italian Seasonings, and stir to combine.

Heat olive oil in a large skillet over medium heat. Dip tilapia into egg whites, then dredge in flour, shaking off excess. Add fish to the skillet and cook each side for 3 minutes until brown. Then, add garlic and brown for a couple of seconds. Next add lemon juice, the remaining Italian Seasonings, salt and pepper, the capers, chicken broth, and white wine. Simmer on low for 10 minutes.

Meanwhile, prepare pasta according to package directions.

Remove fish to a plate and keep warm. Add spinach to the lemon sauce, cover and steam for 3-4 minutes or just until wilted.

To serve: place pasta on a plate, then spinach with lemon sauce next, and the fish on top. Sprinkle with parsley if desired.

Note: this recipe can be easily substituted with boneless, skinless chicken breasts, and is also good over rice!