2 Tablespoons olive, canola, peanut or grapeseed oil, divided
2 teaspoons chopped garlic
2 oz. pancetta or ¼ cup crumbled bacon
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
1/2 to 1 teaspoon lemon pepper blend
1/4 cup water
2 packages (6 to 7 oz. each) fresh baby spinach
2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained
Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.
Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.
Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.
To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.,