DIRECTIONS
Place washed spinach in a covered pot with the water remaining on its leaves until tender.
Plunge into ice water for one minute, drain well.
Rinse the fillets and dry it between paper towels.
Heat a 10 or 12 inch skillet over medium-high heat for 3 minutes.
Add 2 TBSP. oil, dredge the fish in the bread crumbs; cook 3 to 4 minutes per side.
Drain on paper towels and wipe the pan clean.
Chop the spinach; add the remaining 1 TBSP. of olive oil to the same pan.
Add the garlic and immediately, the spinach.
Cook, tossing frequently, just 1 or 2 minutes.
Place the fillets on the rolls and top with the spinach.
Drizzle with lemon juice; sprinkle with salt and pepper.
Serves 2.