Recipe from Ann (as posted by Ann)

Fillets and Spinach with Balsamic Vinaigrette
from B. Homes and Gardens

1 pound fresh or frozen fish fillet - white flaky fish of any kind. 3/4" to 1" thick.
4 cups fresh baby spinach leaves trimmed
3 Tbsp olive oil or cooking oil
1 medium onion, cut into thin wedges
1 medium red or yellow sweet pepper, cut into thin strips
1/8 tsp salt
1/8 tsp pepper
2 Tbsp balsamic vinegar
1 Tbsp honey

I strayed a little from recipe by not measuring the salt and pepper and using a mix of red and yellow sweet pepper.

Pat dry thawed or fresh fillets, salt and pepper and set aside

Place spinach in a large bowl and set aside.

In a large skillet cook onion in 1 Tbps olive oil on medium heat for 5 - 6 minutes until tender and slightly golden. You don't want them crunchy. Add sweet peppers and cook for a minute more (I cooked until they were semisoft and crunchy in the onions.
Stir onions and peppers into bowl of spinach and cover.

Add last two Tbsp of Olive Oil and turn up heat to medium high heat and cook fish for 4 minutes. Carefully turn fish and reduce heat to medium and cook for another 3 minutes.

Transfer spinach mixture to a platter and place fish on top. Cover to keep warm.

For vinaigrette, in a small bowl mix balsamic vinegar and honey together. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon vinaigrette over fish and spinach mixture.

It took me longer to type this with my toddler in the room than it did to actually make this dish. My husband loved it and wanted it the next night for dinner. I made it on Saturday and we are having it again tonight (monday). He insisted.

It's very fresh tasting and not heavy with seasonings but still very tasty and obviously very healthy. Bon Appetit!