1. Season fillets with freshly ground pepper to taste. Drizzle with lemon juice.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium heat. Add fillets; cook 5 to 7 minutes per side or until fish flakes easily with a fork. Add capers (if desired), and sprinkle with red pepper flakes. Reduce heat to low; keep warm.
3. In a separate large nonstick skillet heat remaining oil over medium heat. Add spinach in batches; cook and stir until wilted. Transfer to a colander to drain.
4. Return skillet to medium heat. Add tomatoes; cook 2 minutes. Place spinach on a serving platter, place fillets on spinach, top with tomatoes, and serve.
Total Fat 8g
Saturated Fat 2g
Total Carbohydrate 7g
Dietary Fiber 3g