Fish with lemon and parsley sauce
Description
With a sharp knife, cut off the top and bottom of the lemon, then peel the lemon and remove the white pith. Slice the lemon and place it in a small bowl. Squeeze the juice over it. Add parsley, 1 1/2 tablespoons of oil, and capers, if using. Season with salt and pepper. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the onion and cook until soft, for 2 to 4 minutes. Gradually add the spinach and cook, stirring, for 4 to 6 minutes. Season with salt and pepper. Transfer to a bowl and cover with a lid. Wipe the skillet clean. Season the fish with salt and pepper. Fold each fillet into thirds. Place the fish in the skillet, pour in the wine, and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 4 to 6 minutes. Serve with the sauce and spinach.