This is an absolutely delicious preparation of light white fish. Layers upon layers of flavor start with a spinach, leek and garlic bed. Then butter browned fish fillets topped with a zesty sundried tomato caper wine sauce, and finally a crusty panko-almond topping adorned with shrimp and lemons. What's not to like?! 5-6 oz fresh baby spinach leaves 1 leek, cleaned and diced Crushed red pepper flakes to taste 4 cloves garlic, minced 1/2 cup flour 1-1/2 lb haddock fillets 2 Tbsp butter plus 2 Tbsp olive oil Sauce: 2 Tbsp sun-dried tomatoes packed in oil, minced 2 Tbsp capers, drained 2-3 jarred sweet pickled peppers, diced 1/2 cup dry white wine 1/2 cup chicken broth 4 Tbsp cold butter tossed with 2 Tbsp flour Almond Panko Topping: 1/3 cup panko crumbs 1/8 cup sliced almonds 1 Tbsp herbes de Provence or dried Italian herbs 2 Tbsp butter plus 2 Tbsp olive oil 8 large shrimp, shelled and deveined, tails on 1 lemon, thinly sliced (and seeded) Preheat oven to 375F. Wilt the spinach in a...