Steps:
- Heat a large nonstick skillet over med-high. Sprinkle fish with 1/4 tsp salt and 1/4 tsp pepper. Add 1 tbsp oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 mins on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.
- Heat remaining 2 tbsp oil in skillet over med-high. Add garlic; cook, stirring often, until light golden brown, about 1 min. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 min. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Sstir in lemon juice, olives, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Divide bean mixture amont 4 shallow bowls; nestle 1 fillet in each bowl.
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