Preheat a large frying pan on a high heat.

Rub fish generously with olive oil. Season.

Cook fish for about 1 1/2 minutes each side, or until cooked to your liking.

Remove fish from the pan. Add baby spinach. Stir and cook until wilted. Splash with a little lemon juice.

Combine tapenade with 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice.

Serve fish on a bed of wilted greens with the tapenade on top.