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Lemon-Caper Braised Halibut

['2 halibut fillets (about 5 ounces each)', 'Salt and black pepper', '1 teaspoon olive oil', '1 1/2 cups cherry tomatoes cut in half', '2 tablespoons capers, drained and rinsed', '2 tablespoons fresh lemon juice', '4 cups baby spinach', '2 tablespoons chopped fresh flat-leaf parsley', '2 slices whole-grain bread or 2 chunks whole-grain baguette']

Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

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