Grilled Flounder with Spinach

Rinse fillets and pat dry. Peel garlic, cut 1 clove into thin slices, press 1 clove. Mix approximately 50ml (approximately 1/4/cup) olive oil with pressed garlic and season with salt. Coat fish with the oil, cover and marinate for about 30 minutes. Rinse and trim spinach. In a saucepan, heat 1 tablespoon olive oil. Add the spinach, cover and braise about 5 minutes until it wilts. Heat the remaining oil in a pan. Saute the sliced garlic in the hot oil. Add pine nuts and saute until golden brown. Stir in the mascarpone and the spinach. Season with salt and pepper. Place fish fillets on a piece of aluminum foil and broil in the oven on each side about 3-4 minutes. Arrange fish fillets on a plate with the spinach.