1. Preheat the oven to 425F.

2. Prepare the marinade.

In a mixing bowl, combine the following to make the marinade:

• 4 tbsp lemon juice (about 2 lemons);
• 1 tsp mustard;
• 2 cloves garlic;
• 1/4 cup dry white wine;
• 3 tbsp olive oil;
• 1/2 of a small onion, chopped (about 3 tbsp); and
• 1 tbsp fresh oregano.

3. Prepare the fish.

Ideally, rinse off the fish and pat dry (I find this step gross and therefore pretty much always skip this step, but technically it does make the dish a bit better). Place the fish in a glass or ceramic dish. Salt and pepper both sides. I use tongs to do this so I don’t have to touch the fish. Arrange the fish to cover as much of the bottom of the dish as possible. Try not to double-layer the fish over itself (for instance, if you are doubling the recipe) — better to use two dishes.

Pour the marinade over the fish.

To the now-empty bowl you just mixed the marinade in, add:

• 25-30 cherry tomatoes, halved;
• 2 tbsp capers;
• 20-25 kalamata olives;
• 4 tbsp olive oil;
• 1/4 tsp salt; and
• 1/4 tsp pepper.

Toss to combine, and then pour over the fish. Put the fish into the oven to bake.

3. Bake for 15 – 20 minutes.

The fish is done when you can see the marinade bubbling around the edges of the dish and the thickest part of the fish flakes easily with a fork. On an instant-read thermometer, that means about 135F.

4. Prepare the spinach.

While the fish cooks, heat up 1/4 cup of water in a large nonstick frying pan. Heat over medium heat. Once the water starts to boil, add half of the 10 ounces of spinach to the frying pan and distribute evenly around the pan. Let it sit, undisturbed for about 2 minutes. It should now look like the picture below (wilted on the bottom).

Stir, pulling the wilted spinach to one side of the pan. Add the remainder of the spinach to the pan and move the already-wilted spinach so that it mostly sits on top of the new spinach. Let it sit for another 2 minutes, undisturbed, until wilted. Stir again as needed, until all the spinach is lightly wilted. When ready to serve, pour off any remaining water.

5. Enjoy!

Once the fish is finished baking, serve each plat by scooping some wilted spinach into the center of a plate, and topping with fish and a good portion of sauce.