Pat fillets completely dry with paper towels and allow to come to room temperature.

Once they are at room temperature (usually about 30 mins.), Pat them dry again and sprinkle with a little salt and pepper. Not too much salt her because the prosciutto is salty.

Overlap the strips of prosciutto to create a sheet and then wrap around the fillets. You want to wrap them tightly but gently so that you do not tear the prosciutto.

Heat avocado oil in non stick pan over medium heat.

Once oil is hot, add fillets and cook for 5 minutes per side or until the fish flakes easily with a fork. Total cooking time of 10 minutes. Cooking time is for 1" fillet.

Remove the fillets to a cooling rack. This prevents the bottoms from getting soggy.

With the burner still on medium, add garlic to the pan and stir for about 30 seconds. Add spinach, capers and lemon juice. Stir and cook for about 1-2 minutes. Just until the spinach has wilted.

Move the spinach to plates using tongs. Top with fish and sprinkle with lemon zest

Serve immediately and enjoy.