Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add spinach; cook and stir 2 min. or just until wilted. Stir in beans and 1 tsp. zest. Transfer to serving bowl.
Heat remaining oil in same skillet. Add fish, 1 fillet at a time, to flour in resealable plastic bag; seal bag. Toss to evenly coat fish with flour. Add to skillet; cook 3 min. on each side or until fish flakes easily with fork. Transfer to plate.
Add lemon juice, remaining zest and Cooking Creme to skillet; stir until blended, scraping browned bits from bottom of skillet. Cook and stir 2 to 3 min. or until heated through.
Serve salad topped with fish and sauce.
Tips & Tricks
Spinach and Strawberry Salad
Mix the colors and flavors of summer and enjoy.
Spinach Salad with Hot Bacon Dressing
Watch how to make spinach salad with tangy, hot-bacon dressing.
Garnish with lemon wedges before serving.
Nutrition Information Per Serving: 460 calories, 15g total fat, 6g saturated fat, 70mg cholesterol, 800mg sodium, 42g carbohydrate, 9g dietary fibre, 7g sugars, 38g protein, 120%DV vitamin A, 50%DV vitamin C, 20%DV calcium, 40%DV iron.