Pan-Seared White Fish with Lemon-Herb Greens

1. Prep the Fish and Ingredients

1. Pat the fish fillets thoroughly dry on both sides with paper towels to ensure a crisp sear.
2. Season both sides generously with salt and freshly ground black pepper.

2. Sear the Fish

1. Heat the oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat until hot and shimmering.
2. Gently place the fish fillets into the pan. Sear undisturbed for 3 to 4 minutes until the underside develops a golden-brown crust.
3. Carefully flip the fillets over and cook for another 2 to 3 minutes, or until the fish is opaque throughout and flakes easily with a fork.
4. Transfer the fish to a warm plate and loosely cover with foil to keep warm.

3. Sauté the Lemon-Herb Greens

1. In the same pan over medium heat, add the remaining 1 tablespoon of butter and the sliced garlic. Sauté for about 30 seconds until fragrant, taking care not to brown the garlic.
2. Add the fresh spinach in batches, tossing gently until it just begins to wilt, about 1 to 2 minutes.
3. Stir in the lemon juice, lemon zest, and chopped parsley. Season with a pinch of salt and black pepper, then remove from the heat.

4. Assemble and Serve

1. Divide the warm lemon-herb greens between two plates.
2. Place a seared fish fillet on top of each bed of greens.
3. Spoon any remaining buttery pan juices over the fish and serve immediately with extra lemon wedges if desired.