INGREDIENTS
2 TBSP. olive oil
1 tsp. minced garlic
4 flounder fillets
1 3/4 cups chicken broth
2 TBSP. lemon juice
Small bag fresh spinach
1 can (15 oz.) Great Northern beans, rinsed and drained
Generous dash of crushed red pepper
DIRECTIONS
Stir 1 TBSP. of the oil and garlic in a shallow dish.
Add the fish; turn to coat.
Heat the remaining oil in a 10 inch skillet over medium-high heat.
Add the fish and cook for 4 minutes, turning halfway through cooking.
Remove fish with a spatula.
Stir the stock and lemon juice into the skillet.
Heat to a boil.
Add the spinach, beans and red pepper.
Return fish to the skillet.
Reduce the heat to low.
Cover and cook for 2 minutes or until fish flakes easily when tested with a fork and mixture is hot and bubbling.
Serves 4.
