Baked Sole with Spinach, Olives and Tomatoes

This was a special dinner I made for my friend Kerri.
It is adapted from Jamie Oliver's "Happy Days With The Naked Chef."
I definitely give it a thumbs up! 

Here are the olive puree, rosemary skewers and tomato sauce, prepped ahead of time.

The final dish, ready to dig in!

Serves 4

• 2 garlic cloves, peeled and sliced
• extra-virgin olive oil
• 1/2 cup Chardonnay or other dry white wine
• 1 28oz can plum tomatoes
• Fine sea salt to taste
• 1/2 cup pitted kalamata olives
• 1 large handful fresh basil
• 2 anchovy fillets
• 4 (7-oz) sole fillets
• 5 oz baby spinach 

Make sauce:
Cook garlic in 2 tablespoons oil in a 2-quart saucepan over medium heat (on stovetop), stirring until softened, 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
Prepare fish while sauce simmers:
Preheat oven to 400°F.
Pulse olives, basil, and anchovies to a paste in a food processor (or chop finely). Add olive oil  to create a more spreadable paste.
Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet. Peel the leaves of the lower end of the rosemary and use to skewer the fillets closed.
Bake fish:
Arrange fish rolls on tomato sauce in baking dish. Drizzle lightly with oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
Transfer fish to 4 heated plates. Heat tomato sauce over medium heat, then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.