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
What to do:
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.