Heat 2 tablespoons of extra-virgin olive oil over medium-high heat in a large skillet. Sauté 1 cup of sliced Bella mushrooms for about 4-5 minutes until golden brown. Add 1 cup of halved cherry tomatoes and cook for an additional 2 minutes, then stir in 3 cloves of minced garlic and 5 cups of baby spinach until wilted.

Sprinkle in kosher salt, freshly ground black pepper, and 1/4 teaspoon of red pepper flakes. Stir to combine and create a fragrant base.

Lower the heat and add 1 cup of ricotta cheese and 1/2 cup of chicken broth, mixing well until creamy. Cook for 2-3 minutes until integrated, then add 1/2 cup of parmesan cheese and stir until melted.

In a separate skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add lemon slices, and gently place 4 fish fillets in the skillet. Cook each side for 3-4 minutes until the fish flakes easily.

To serve, place the creamy spinach mixture on each plate, top with the flaky fish, and finish with a squeeze of fresh lemon juice.