Serves 4
Prep Time 10 minutes
Cook Time 15 minutes

2 Tablespoons olive, canola, peanut or grapeseed oil, divided
2 teaspoons chopped garlic
2 oz. pancetta or 1/4 cup crumbled bacon
4 Alaska Sole 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 Sole 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.

Cook’s Tip: Substitute Alaska Cod or Pollock fillets for Alaska Sole; adjust cook time for fillet size, if necessary.