Mediterranean Lemon Garlic Tilapia with Cauliflower Mash

Begin by cutting 1 large cauliflower head into florets. Place in a large pot with 1 inch of water, cover, and steam for about 8-10 minutes until very tender.

While cauliflower cooks, slice 2 medium zucchini and 1 medium yellow squash into 1/2-inch thick half-moons.

Pat 24 oz of tilapia fillets dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon paprika.

Mince 6 cloves of garlic and zest both lemons. Cut one lemon into thin slices and juice the other lemon.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the tilapia fillets and cook for 3-4 minutes per side until golden and cooked through. Remove fish to a plate and cover to keep warm.

In the same skillet, add 1 tablespoon olive oil. Add the zucchini and yellow squash, season with remaining salt and pepper, and sauté for 3-4 minutes until slightly tender but still crisp.

Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once butter is melted, add the minced garlic and cook for 30 seconds until fragrant.

Add 1 cup chicken broth, lemon zest, 3 tablespoons lemon juice, and 1 teaspoon dried oregano to the skillet. Bring to a simmer for 2 minutes.

Add 8 cups fresh spinach and 2 cups cherry tomatoes to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2-3 minutes.

While the vegetables are cooking, drain the cauliflower very well and transfer to a food processor. Add 1 tablespoon butter and 2 tablespoons parmesan cheese. Process until smooth and creamy.

Return the tilapia to the skillet, spooning some of the sauce over the fish. Warm for 1 minute.

Divide the cauliflower mash among 3 plates, top with the tilapia and vegetable mixture. Garnish with remaining parmesan cheese, fresh parsley, and additional lemon slices if desired.