Tomato Olive White Fish Pasta with Spinach

• white fish filletpatted dry24 oz
• whole wheat pasta10 oz
• tomato sauce2 can
• frozen spinach8 oz
• black olivessliced3 oz
• yellow oniondiced1/2
• garlicminced4 clove
• olive oil4 tbsp
• kosher salt2 tsp
• black pepper1 tsp

Instructions

1. 1Dice the onion, mince the garlic, and slice the olives. Pat the fish dry; do not rinse it. Season both sides with half the kosher salt and black pepper.
2. 2Bring a pot of water to a boil, salt it well, and cook the pasta until al dente, tender with a firm center; start tasting 2 minutes before the package time. Drain it when ready, reserving a small splash of pasta water.
3. 3While the pasta cooks, heat half the olive oil in a skillet over medium heat. Add the onion, garlic, and remaining salt, then cook for 3-4 minutes until translucent and fragrant.
4. 4Stir in the tomato sauce, olives, and spinach. Simmer for 5-7 minutes until the sauce is bubbling gently, the spinach is tender, and the sauce coats the back of a spoon; taste and adjust with salt and black pepper.
5. 5Heat the remaining olive oil in a second skillet over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side, until it flakes easily and the thickest part reaches 145F (63C). Transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
6. 6Toss the pasta with the sauce, adding a splash of reserved pasta water if needed, until glossy and hot. Taste and adjust with black pepper, then top with the fish.