Serves 5 | Prep time: 15 minutes | Total time: 25 minutes

Phase 1

 Ingredients

• 4 ounces nitrate-free turkey bacon, diced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 5 ounces fresh spinach
• 1 small tomato, diced
• 1 teaspoon fresh thyme
• Sea salt and freshly ground black pepper
• 1 1/2 pounds pollock fillets

 Directions

1. In a large skillet with a lid, sauté the bacon and onion over medium heat until the onion is translucent, about 5 minutes.
2. Add the garlic and sauté 1 minute more. Transfer the contents of the skillet to a bowl and set aside.
3. Raise the heat to high and add the broth to the empty pan.
4. Boil until it’s reduced by half, about 5 minutes.
5. Reduce the heat to medium; add the spinach, tomato, thyme, bacon mixture, and salt and pepper to taste.
6. Stir just until the spinach wilts, about 1 minute.
7. Arrange the fish fillets in the pan, cover, and cook until the fillets are nearly opaque in the center, about 7 minutes.
8. Serve the fish with the bacon and veggies.