Lemon-Caper Braised Halibut

• 2 halibut fillets (about 5 ounces each)
• Salt and black pepper
• 1 teaspoon olive oil
• 1 1/2 cups cherry tomatoes cut in half
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons fresh lemon juice
• 4 cups baby spinach
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 slices whole-grain bread or 2 chunks whole-grain baguette

1. Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
2. Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

salt, olive oil, cherry tomatoes, capers, lemon juice, baby spinach, flatleaf, bread

Taken from www.epicurious.com/recipes/food/views/lemon-caper-braised-halibut-363377 (may not work)