Red Snapper in Acqua Pazza with Wilted Spinach

Adapted from Bon Appetit (May 1995) 

First off, "Acqua Pazza" means "crazy water"...according to good ole' Google anyway.  My friend Rebecca made this recipe for me a while back and I loved it, and it was also healthy! This go around I decided to change it up a bit, so this recipe is the modified version. You can find the original recipe on Epicurious. I decided to add wilted spinach!

2 red snapper fillets

1 garlic clove, chopped

1 small shallot, chopped

2 small bay leaves

1/4 cup water

1/4 cup white wine (I used Pinot Grigio)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

14.5 oz can diced tomatoes with basil and oregano

4 tablespoons olive oil (preferably extra-virgin)

2 teaspoons drained capers

 bunch of fresh spinach leaves

 handful of fresh basil

1 lemon, juiced

Saute half of the garlic and half of the shallot with 2 tb olive oil, about 3 minutes. Add the white wine, water, bay leaves, and the juice from the diced tomatoes. Arrange snapper fillets in single layer in large nonstick skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper and half of the lemon juice. Top with tomatoes and capers. Drizzle olive oil over. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter.

While the fish is cooking, in another pan, saute the other half of garlic and shallot in the remaining 2 tb olive oil. Throw in the spinach leaves (rinsed) and fresh basil. Top with half the lemon juice and a dash of olive oil. Mix and saute over low heat until welted. Top with salt and pepper.