Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.

* 2 Tbsp. olive, canola, peanut or grapeseed oil, divided
* 2 tsp. chopped garlic
* 2 oz. pancetta or 1/4 c. crumbled bacon
* 4 Alaska Sole fillets (4 to 6-oz. ea.), fresh, thawed or frozen
* 1/2-1 tsp. lemon pepper blend
* 1/4 c. water
* 2 pkg. (6 to 7-oz. ea.) fresh baby spinach
* 2 Tbsp. prepared tapenade or 1 can (4-oz.) pitted chopped black olives, drained

1. Heat 1 Tbsp. oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 min. Remove pancetta from pan; hold aside.
2. 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 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 min. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.
4. 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.
5. To serve, portion about 1/2 c. spinach blend onto each plate. Top with a seafood fillet and 1/2 Tbsp. tapenade or 1 Tbsp. olives.

* Cook's Tip: Substitute Alaska Cod or Pollock fillets for Alaska Sole. Adjust cook time for fillet size, if necessary.

* Nutrition per serving uses Alaska Cod

Calories: 315;   Total Fat: 18g;   Saturated Fat: 4g;   Cholesterol: 65mg;   Total Carbs: 6g;   Fiber: 3g;   Protein: 32g;   Sodium: 698mg;