Sauteed Snapper With Plum Tomatoes And Spinach - cooking recipe

Ingredients

1 tablespoon olive oil, divided
4 (6 ounce) red snapper fillets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups diced plum tomatoes (about 6 tomatoes)
2 teaspoons bottled minced garlic
1/4 cup dry white wine
3 cups baby spinach leaves

Preparation

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.
Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; saute 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.