Mediterranean White Fish with Tomato Olive Pasta

• white fish filletpatted dry24 oz
• whole wheat pasta10 oz
• tomato sauce2 can
• black olivesthinly sliced3 oz
• frozen spinach8 oz
• red onionthinly sliced1/2 lb
• garlicminced2 clove
• grated parmesan4 tbsp
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the red onion and black olives and mince the garlic. Pat the fish dry, season both sides with the kosher salt and black pepper, and set it aside on a clean plate.
2. 2Bring a pot of water to a boil, salt the water well, and cook the whole wheat pasta until al dente, tender with a firm center; start tasting two minutes before the package time. Drain the pasta when ready.
3. 3Warm the olive oil in a skillet over medium heat. Add the onion and a pinch of the measured salt, then cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
4. 4Stir in the tomato sauce, olives, and frozen spinach. Simmer for 5-7 minutes, stirring occasionally, until the spinach is hot and the sauce has thickened slightly.
5. 5Nestle the seasoned fish into the sauce, cover, and cook for 4-6 minutes per side, depending on thickness, until it flakes easily and the thickest part reads 145F (63C) on an instant-read thermometer.
6. 6Fold the drained pasta into the sauce and taste, adjusting with salt and black pepper. Finish with the parmesan and serve when the pasta is glossy and the sauce coats it lightly.