Striped Bass With Fennel Over Sautéed Spinach

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4 cups diced fennel bulb (about 1 pound)

2 cups diced red onion

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

2 teaspoons sugar

2 teaspoons capers, drained

1 tablespoon balsamic vinegar

8 (6-ounce) striped bass fillets without skin

6 garlic cloves, thinly sliced

2 pounds fresh spinach, trimmed

1/4 teaspoon freshly ground black pepper

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