1 tablespoon and 1 teaspoon extra virgin coconut oil
1/2 cup chopped onion
2 cloves garlic, minced
4 (9 ounce) bags fresh spinach
1/2 cup sliced kalamata olives
1/4 cup crumbled feta cheese
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon white pepper
2 pounds tilapia fillets
1/4 cup butter, melted
1 tablespoon and 1 teaspoon lemon juice
2 pinches paprika, or to taste
Total Time: 55 minPrep: 20 minCook: 35 minYield: 8Level: easy
Preheat oven to 400 degrees F (200 degrees C).
Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
Spread spinach mixture into a 9×13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.