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1
Rinse and pat dry the fish; toss it in a bowl with the juice of half a lemon and a bit of olive oil.
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2
Season with salt, pepper, and red pepper flakes.
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3
Set aside.
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4
Drain and rinse the can of beans and place in a large bowl.
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5
Add the bag of spinach and lettuce to the beans and squeeze the juice of half a lemon over the mixture along with a drizzle of olive oil and toss.
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6
Slice the zucchini into half moons.
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7
Heat a heavy-bottom skillet with a bit of olive oil on medium-high heat.
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8
Add the marinated fish and cook for 5 minutes, then flip and cook for 3 minutes more.
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9
You want the fish to get nice and brown on each side, but watch it because it cooks quickly!
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10
Transfer the cooked fish to the top of the bean and lettuce in the bowl.
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11
This will allow some of the spinach to wilt a bit.
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12
Flake the fish a bit with a fork and toss.
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13
Lower the heat on the pan to medium-low and add the wine, scraping up any brown bits.
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14
Add the zucchini to the pan and turn heat up to medium-high.
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15
Saute for 3 to 4 minutes or until the zucchini slices have caramelized a bit.
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16
Stir in the garlic powder and some salt and pepper and cook another 5 minutes until the zucchini is cooked through, covering the pan if necessary.
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17
There should be a little liquid in the pan.
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18
Add the zucchini to the fish and salad.
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19
Toss together and season with salt and pepper as necessary.
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20
Add more red pepper flakes if you like it spicier!
