optional for serving: extra sea salt, lemon wedges, crumbled feta cheese (omit feta for a Whole30 and Paleo approved meal)
Squeeze the juice from ½ of your lemon all over the top of the white fish. Then sprinkle the top of the fish with sea salt, black pepper and dried oregano. Set aside.
Add your olive oil to a skillet over medium heat. Add in the sliced onion and minced garlic and cook for 2-3 minutes or until onion has softened.
Next, add in your cherry tomatoes, olives and the juice from the other half of the lemon (about ¼ cup lemon juice). Cook over medium heat for 5 minutes or until a few of the cherry tomatoes begin to burst.
Stir in the baby spinach and then nestle the fish in the skillet, cover and cook for 5 minutes or until fish flakes easily with a fork. Give the dish a little taste and add extra sea salt if needed.
Serve with lemon wedges and a sprinkle of crumbled feta, if desired. Enjoy!
For a nicer presentation option: add the spinach in at the last minute of cooking time so it doesn't wilt as much and stays pretty and bright green :)
Recipe by Primally Inspired at https://www.primallyinspired.com/easy-greek-fish-recipe/