Pan-Seared Tilapia with Fishy Spinach

New apartment, new grocery stores, new appliances... well, the ingredients of this one are some of my old stand-by's - was hoping to do one of my simple favorites - but stupid Avanti "Elite" oven won't work so we need a new method of preparation.  Using this as a general guide, I decided to see if I couldn't make a few tilapia fillets that had been sitting in my freezer/fridge for (more than) a couple days edible.

Recipe

The Necessities
tilapia fillets
~3 tbsp butter
spinach
salt & pepper

My Supplements
garlic, chopped
jalapeno, chopped
1 anchovy
lemon (wish I had it)

So to start, you melt your butter and add the garlic, jalapeno, lemon, and/or whatever herbs and spices you want infused in everything yet to come.  Sprinkle your fish with salt and pepper and put it in the pan.  Let it sit for about 2 minutes and change either side.  Take it out, (add in and break up your anchovy,) and put in some generous handfuls of spinach.  Stir it around until it's all a bit wilty and the initial seasoning elements are all mixed in.  Scoop the spinach onto your plate and serve the fish over it.  Like so:

Oh man.  This was another improvised stovetop dish where I might not ever go back to the oven.  Maybe (definitely) it was a bit on the salty side, but a lighter touch sprinkling the fillets would do fine there.  Fast and easy too!