In a large skillet or dutch oven fitted with a lid, melt the Roasted Garlic + Basil + Parsley butter (or plain butter) over medium heat.
Add the red bell pepper and garlic and sauté for 4 - 5 minutes.
Add the spinach and sauté until it wilts.
Add the mascarpone, half + half and grated Parmesan. Season with sea salt and cracked pepper. Stir until the mixture resembles creamed spinach. Remove from heat.
In a separate large skillet, over medium high heat, melt the Red Pepper Mash butter (or plain butter).
Place the fish fillets in the hot pan. Cook 5 minutes on one side, gently flip and cook for an additional 5 minutes.
Transfer the fish to the skillet with creamed spinach mixture. Add the dry white wine. Bring to a simmer and cook, covered, for 5 minutes.
Divide the fish and spinach mixture between four plates and enjoy immediately. A warm, crusty baguette pairs perfectly with this meal.
This is my adapted version of the Fish Florentine recipe on skinnytaste.com.