Bass with Fennel over Sauteed Spinach

This is delicious and healthy.

Striped Bass with Fennel over Sauteed Spinach
From Cooking Light magazine.

(Recipe adapted to make two generous servings.)

2 cups diced fennel bulb (about 1 bulb)
1 cup diced red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons sugar
1 tablespoon balsamic vinegar

Preheat oven to 450°. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar and vinegar.

2 (6-ounce) striped bass fillets without skin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat grill to medium-high heat. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm. (I have also prepared this recipe by simply sauteeing the fish on the stovetop in a little olive oil.)

2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 pounds fresh spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish. (Refrigerate remaining relish and use on grilled chicken or even roast pork tenderloin.)