Ingredients
1 lemon
1/4 cup chopped fresh parsley
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons rinsed and chopped capers (optional)
Coarse salt and ground pepper
1 shallot, halved and thinly sliced
2 bags (10 ounces each) spinach, thick stems removed
8 thin flounder, sole, or turbot fillets (4 ounces each)
1/2 cup dry white wine
Preparation
With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
