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Equipment:
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5 to 6 qt. skillet with cover (saute or Dutch Oven)
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Pasta cooker
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Preheat serving platter in oven at 170 to 180
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1.Start water in pasta pot
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2.Cover bottom of skillet with olive oil
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3.Add onions saute over medium heat until translucent - lightly salt and pepper
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4.Add garlic heat for 1 minute
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5.Add lemon juice
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6.Add Chardonnay (approximately 1/4 cup/ 2 small pours)
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7.Empty first bag of spinach - sprinkle with balsamic, salt, pepper, and olive oil)
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8.Repeat with second bag of spinach
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9.Add a touch more Chardonnay
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10.Lay fish fillets on top of spinach
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11.Season fish fillets lightly with balsamic, salt, pepper, and olive oil
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12. Cover each fillet with chopped tomatoes and basil
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13.Cover skillet and cook over medium high heat for 7 to 8 minutes
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DO NOT OVER COOK!
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14.Remove fish to platter - reserve sauce and spinach in the pan
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15.Stir in entire tube of sun-dried tomato paste to sauce (Optional: julienne sun-dried tomatoes) - heat through until it thickens - 2 to 3 minutes
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16.Add drained (but not rinsed) fettuccine to pan - toss in sauce
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17.Add capers and olive tapenade - turn heat off
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18.Drain any fish juices from warming platter to pan - stir-in
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19.Serve the fish fillets on a bed of fettuccine
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20.Garnish pasta with freshly grated Parmigiano Reggiano
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21.Serve immediately
