Heat 1/3 cup oil in a large skillet over medium heat. Pan fry the tilapia until golden and a bit crusty, about 4-5 minutes each side. Remove from pan, set aside and cover to keep warm.

Add the remaining 1/3 cup of oil to the pan and add the garlic. Allow the garlic to start to sizzle. Then add the bay leaf, red pepper flakes and paprika and cook another 1-2 minutes. Pour in the sherry and deglaze, scraping any browned bits off the bottom of the pan. Add the fish back into the pan and spoon the sauce over top. Keep warm.

Make the greens: Dice the bacon and cook over medium heat. Add garlic, onions, red pepper and paprika and cook another 1-2 minutes. Add the spinach and saute just until wilted.

Plate the spinach and place tilapia over top. Squeeze with the juice of one lemon. Slice the other lemon and use for garnish. Garnish with fresh parsley.