Ingredients

• 4 (5 oz) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
• 1 tablespoons extra virgin olive oil
• 1 tablespoon salted butter
• 1 cup red bell pepper chopped
• 2 cloves garlic minced
• 9 ounces fresh baby spinach (from two bags)
• 2 ounces 1/3 less fat cream cheese (I like Philadelphia)
• ¼ cup half & half cream
• 3 tablespoons grated Parmesan cheese
• kosher salt
• fresh black pepper

Directions

1. In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
3. Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
4. Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place on the hot pan.
6. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
7. Divide the spinach mixture on the bottom of each plate and top with piece of fish.