Steamed Tilapia with Brown Rice

Combine 1 cup of brown_rice with 2.5 cups of water and 1 tablespoon of olive_oil in a pot. Bring to a boil, then reduce heat, cover tightly, and simmer for 30-35 minutes until the liquid is fully absorbed and the rice is tender.

Season the tilapia fillet lightly with salt and ground black pepper. Place the seasoned tilapia in a steamer basket over boiling water and steam for 10-12 minutes, or until the fish reaches an internal temperature of 145°F.

Bring a small pot of salted water to a boil. Quickly blanch the spinach by submerging it completely in the boiling water for exactly 60 seconds, then immediately transfer the spinach to an ice bath and drain thoroughly.

To serve, spoon the cooked brown_rice onto a plate. Arrange the steamed tilapia fillet alongside the rice, and nestle the blanched spinach around the fish.