Recipe of the Week: Lemon Sole with Spinach, Olives and Tomatoes

I'm not even done with my first helping of this and I'm hooked. This is crazy easy and tastes so fresh and light and lovely. This flavor combo is amazing. I got a recipe off Epicurious and switched it up. It's perfect for 1 person, and can easily feed 2. The quinoa and sauce make tasty and healthy leftovers. YUM!

Most of this is verbatim on Epicurious, but I've included my additions and changes...

2 garlic cloves, sliced
5 tablespoons extra-virgin olive oil
1/4 cup Chardonnay or other dry white wine
1 (28- or 32-oz) can whole tomatoes in juice
Fine sea salt to taste
10 pitted kalamata olives
1/4 cup packed fresh basil leaves
1/4 cup capers
1 .61 lb lemon sole fillet (to be exact)
5 oz baby spinach
2 cups cooked quinoa (*Make the quinoa after you put the fish in)

Preparation

Make sauce:
Cook garlic in 2 tablespoons oil in a heavy large deepish pan over moderate heat (on stovetop), stirring until softened - 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice and capers. Break them tomatoes with a spoon and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.

Prepare fish while sauce simmers:
Preheat oven to 400°F.

Finely chop olives and basil with a knife.

Lay fish fillet, skinned sides down, on a work surface and season with pepper. Spread the basil/olive mix over the fillet and spread evenly. Beginning at narrow end, roll up the fillet.

Bake fish:
Arrange fish roll, seam sides down, in an oven-safe medium casserole dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 18 minutes.

In a dinner bowl, spread a light layer of baby spinach. Spoon 1/2 cup quinoa on the spinach. Cut the fish fillet in half and place 1 half on the quinoa. Spoon the tomato mixture around the fish to your liking.

Then smile, cause you eatin' gooooooood tonight. :)