Fillets and Spinach with Balsamic Vinaigrette

Makes 2 pretty large servings

1 pound fresh or frozen skinless haddock, cod, or other fillets, 3/4 to 1 inch thick (we used cod)
4 cups fresh baby spinach leaves (organic is pretty cheap at Costco)
1 medium onion, cut into thin wedges
3 Tblsp olive oil
1 medium red or yellow bell pepper, cut into thin strips
1/8 tsp salt
1/8 tsp pepper
2 Tblsp balsamic vinegar
1 Tblsp honey

Cut fish into four serving-size pieces, set aside. Place spinach in a large bowl, set aside.

In a large skillet, cook onion in 1 Tblsp hot oil over medium heat for 5-6 minutes or until tender and slightly golden. Add sweet pepper; cook for 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Meanwhile, sprinkle fish with salt and pepper. In same large skillet, cook fish in remaining 2 Tblsp hot oil over medium-high heat for 4 minutes. Carefully turn fish. Reduce heat to medium; cook about 3 minutes more or until fish begins to flake when tested. Place fish on top of wilted spinach mixture.

For vinaigrette, in a small bowl stir together the vinegar and honey. Add to skillet. (We had to use a new pot because of the fish leftovers in the skillet). Cook and stir until heated through. To serve, spoon vinaigrette over fish and spinach mixture.

Our notes: The vinaigrette sunk to the bottom of the plate, make sure you get some of that with each bite. It was subtle and delicious!