This canned tilapia already has lemon, herbs, and good oil, so it needs almost nothing beyond the pan. It's the kind of shelf find that turns a tired evening into dinner in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 140 calories a serving, 13 g protein, 3 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium heat. Mince 1 garlic clove and add it to the pan, stirring until fragrant, about 1 minute.
2. Add 4 ounces of greens to the skillet and cook, stirring occasionally, until wilted, about 3 to 4 minutes. Season with salt and pepper, then push to the side of the pan.4 min
3. Pour the contents of the tilapia can into the empty side of the skillet and warm through gently, about 2 minutes, letting the tilapia flake slightly as it heats. Toss everything together to combine.2 min
4. Divide between two plates and serve warm with the pan juices spooned over each portion.

Note Swap the greens for rice or pasta if you have them. Leftovers keep in the fridge for two days; reheat gently. Serve with bread to soak up the pan juices, or over rice to make it more filling.