I luckily had a few items and whipped it up...with some variation.
Tilapia with Green Beans, Spinach and Tomatoes and Quinoa
2 Tbl flour
2 tsp chopped fresh oregano (I used my ground and flakes in the pantry)
Kosher salt and freshly ground pepper
4, 6oz tilapia fillets
4 Tbl unsalted butter
1/2 lb thin green beans or haricots verts (I had a handful of green beans in the fridge)
2-3 handfuls of spinach (because I didn't have enough green beans)
2-3 cloves of garlic, diced
1 cup tomatoes - grape or cherry, halved (I just had hot house...so I sliced them to bite-size)
Juice of 1 lemon
Combine flour, oregano in a shallow dish, season with salt and pepper, bay seasoning, paprika.
Place a large skillet over med-high heat. Dredge the fish in the flour mix, shaking off excess. Melt 3 Tbl butter in the skillet, add 2 fillets (mine is big enough I did all three) and cook until golden brown on the bottom, about 4 min. Flip and cook through, 1-2 more min. Transfer to a plate and keep warm, Repeat with remaining fillets.
Add the green beans and garlic to the skillet and cook about 1-2 min. Add in the spinach, season with salt and pepper, then add the tomatoes and cook until just softened/wilted, about 1 min. Stir in the lemon juic and d1/4 cup water, then cover and cook until the beans are tender, about 3 min. REmove from heat and stir in the remaining 1 Tbl butter until just melted.
Meanwhile I boiled some organic chicken broth (I love Pacific Natural Foods Organic Free Range Chicken Broth) and added in the Quinoa and simmered for about 10-15 min. Perfect accompaniment to this meal.
Dish up the fish and veggies and enjoy.