Lemon-garlic sole with spinach

1. 1. Pat fish dry with paper towels, then season with 1/2 tsp salt and a few grinds of pepper. Spread flour on a plate; dredge the fish in the flour, tapping off excess. Heat 2 tbsps olive oil in a large nonstick skillet over med-high heat. Add fish and cook until golden brown, about 3 mins per side. Transfer to plate; tent with foil to keep warm. Wipe out the skillet.

2. 2. Heat 3 tbsps olive oil in skillet over med heat. Add the garlic and cook, stirring, until it starts browning, about 2 mins. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 mins; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 min; stir in the parsley.

3. 3. Meanwhile, toss the spinach with the remaining 1 tbsp of oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.