White Fish (Sole or other preferred)
Spinach
Quinoa
Capers
Sea Salt
Black Pepper
Olive Oil
Dry White Wine
Clementines
Sprinkle 5 oz sole (or other white fish) with sea salt and black pepper; brush with 1 tsp olive oil. Heat ¾ cup dry white wine in a skillet over medium heat. Cook sole, then sprinkle with 2 tsp capers. Serve with 2 cups spinach, sautéed in 2 tsp olive oil, and 1 cup cooked quinoa. Side: 1 orange or 2 clementines.