In a large saute pan (12") heat olive oil and cook one large chopped onion until translucent Add a bag of baby spinach. Top with lionfish fillets, close together. Top with bruschetta or salsa (one jar or container). Add chopped Kalamata olives. Top with fresh grated parmesan cheese. Cover and let cook on medium heat for 8-10 minutes until the fish is flaky. Do not over cook.
Submitted by Nadine Rubin
Test Kitchen's Comment: Excellent! Fast, easy, nutritious, and delicious!
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