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Ingredients

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Directions

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  • In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add onion, peppers and garlic. Cook for 7 minutes, stirring occasionally, so that garlic does not burn.

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  • Add olives, stewed tomatoes, lemon juice, oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Break up tomatoes with a wooden spoon. Bring to a simmer.

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  • Add the fish to the simmering sauce and tuck fish in so that it is covered with sauce. Simmer, uncovered, for 3 minutes. Turn fish gently; cook 3 more minutes, until fish is cooked through and flakes easily.

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  • While fish is cooking, heat the remaining 1 tablespoon olive oil in a large saucepan. Add spinach and remaining salt and pepper. Cook until just wilted, about 2 minutes.

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  • Serve fish with wilted spinach topped with the avocado slices. Makes 6 servings.

Nutrition Facts

402 calories; 19 g total fat; 3 g saturated fat; 73 mg cholesterol; 1481 mg sodium. 25 g carbohydrates; 7 g fiber; 36 g protein;

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