- Season fillets with salt and freshly ground pepper to taste. Drizzle with lemon juice and 1 tablespoon of the oil.
- In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add fillets; cook 5 to 7 minutes per side or until fish flakes easily with a fork. Add capers, and sprinkle with red pepper flakes. Reduce heat to low; keep warm.
- In a separate large nonstick skillet heat remaining oil over medium heat. Add spinach in batches; cook and stir until wilted. Transfer to a colander to drain.
- Return skillet to medium heat. Add tomatoes; cook 2 minutes. Place spinach on a serving platter, place fillets on spinach, top with tomatoes, and serve.
View all nutritional information
Calories 206, Calories Fat 97, Total Fat 11g, Saturated Fat 1g, Cholesterol 75mg, Sodium 256mg, Carbohydrate 5g, Protein 23g
|Calories (fat) extra||47|
|Total Fat (extra)||17|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||30|
|Vitamin C (extra)||18|