These frozen fillets come ready to cook with seasoning built in, so dinner is a matter of crisping them in a pan and building a side that takes the same time. A handful of greens wilted in butter makes a quiet counterpoint to the bright coating.

Serves 2. 20 minutes, 15 at the stove.

About 310 calories a serving, 25 g protein, 3 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, place the 2 tilapia fillets in the pan and let them sit without moving for 3 minutes until the underside is golden.3 min
2. Flip the fillets gently and cook for 2 more minutes until the second side is opaque and the fish flakes easily with a fork. Transfer to a plate.2 min
3. In the same skillet, add 1 tablespoon butter and 1 minced garlic clove. Cook until fragrant, about 30 seconds.
4. Add 4 ounces of greens, a pinch of salt, and pepper to taste. Toss constantly until the greens are wilted and any liquid has evaporated, about 2 minutes.2 min
5. Divide the greens between two plates and top each with 1 tilapia fillet. Serve at once.

Note Swap the greens for roasted broccoli or asparagus if you prefer. Leftovers keep refrigerated for one day; flake the fish and toss with the greens for a cold salad. Serve with rice or bread to catch the pan juices.