Choose your cookware wisely. You will need a large saute pan for the fish to allow for turning. The spinach takes up a lot of space in a pan/pot prior to wilting. A dutch oven works well.
If you forgot to thaw fish in the refrigerator, you can thaw the fish quickly by placing fillets in a bowl and running cold water over it until thawed.
After removing each fillet from its package, give it a good rinse and pat dry each fillet prior to cooking. You will achieve a better result.
Gathering ingredients and equipment beforehand will save time.
Use fresh spinach. Wilted fresh spinach makes this dish special. Frozen spinach is not a good substitute.
Minced garlic in a jar is a great time-saver for weeknight cooking.
Keep cannelini beans, petite diced tomatoes, minced garlic, crushed red pepper, and olive oil in your pantry. Keep frozen fish fillets in your freezer, and fresh spinach in your refrigerator.
Image and recipe reprinted with permission from beyondmeresustenance.com