Its hard to find a really great, healthy dish! I was searching for something really good, and I found this Ellie Krieger recipe on Foodnetwork.com. Tried it last night, and it was delicious! Jackpot! It was super fast and easy to make, and honestly- it tastes restaurant quality.

The only variations I made was I used tilapia rather than sea bass, and I replaced the onion with 2 shallots.

Enjoy!

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

Nutrition Information
Nutritional Analysis Per Serving Calories 250
Total Fat 9.3g Saturated Fat 1.6g
Monounsaturated Fat 5.3g Polyunsaturated Fat 1.7g
Cholesterol 62mg Sodium 421.5mg
Protein 29g Carbohydrates 7.5g
Fiber 2.5g