Halibut with Beans and Spinach

Prep Time: 10 min.
Cook Time: 15 min.

2 tbsp. olive oil
1 tsp. minced garlic
4 (6 ounces each) fresh halibut fillets [672 g]
1 3/4 cups Swanson® Chicken Stock [438 ml]
2 tbsp. lemon juice
2 cups frozen cut leaf spinach [448 g]
1 can (about 15 ounces) great Northern beans, rinsed and drained [420 g]
Generous dash crushed red pepper

Stir 1 tablespoon of the oil and garlic in a shallow dish. Add the
halibut and turn to coat.
Heat the remaining oil in a 10-inch skillet over medium-high heat.
Add the fish and cook for about 4 minutes, turning halfway through
cooking. Remove the fish with a spatula.
Stir the stock and lemon juice into the skillet. Heat to a boil. Add
the spinach, beans and red pepper. Return the fish to the skillet.
Reduce the heat to low. Cover and cook for 2 minutes or until the
fish flakes easily when tested with a fork and the mixture is hot and
bubbling.
Serves 4.