In a large skillet over medium heat add 1/2 tablespoon of olive oil, red bell pepper, and garlic and sauté for about 5 minutes.
Add spinach and let wilt. Season with a pinch of salt and pepper.
Add the half & half, vegetable broth, and parmesan cheese and mix well. (Thicken with flour mixture, if necessary.)
In a separate skillet, heat 1 tbsps of olive oil. Season fish on both sides with salt and pepper and place in the skillet.
Cook 6-7 minutes on each side until cooked through and slightly browned.
Serve creamed spinach-pepper mixture and fish over brown rice.