3 ounces olive oil, divided 6 ounces portobella or cremini mushrooms 1 tablespoon chopped fresh garlic 2 cups fresh spinach Juice of two lemons Splash of balsamic vinegar 2 tablespoons butter 4 6-ounce fresh halibut fillets 1 tablespoon all-purpose flour     Preheat oven to 450 degrees F. In a medium sauté pan, heat two ounces olive oil until hot. Add mushrooms, tomato, garlic, and spinach sauté until mushrooms are tender. Add lemon juice, balsamic vinegar and butter, mix well. Reserve over low flame stirring occasionally. Lightly dust both sides of halibut fillets with flour. In a large ovenproof sauté pan, heat remaining olive oil until hot. Place halibut in pan and sauté until golden brown on under side. Carefully turn the halibut over and transfer pan to oven. Roast until fish is tender about two to three minutes, depending on thickness. To serve, place one fillet on each serving plate. Top with mushroom-tomato mixture. Garnish with chopped parsley and serve immediately.