Season the fish fillets with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat, add the fillets and cook for 3 minutes or until lightly brown. Turn and cook for 1 more minute. Put on a plate and keep warm.
Heat the remaining olive oil in the same skillet, add spinach and heat until wilted. Season with salt and pepper.
Put the spinach in a baking dish. With a slotted spoon, transfer the fish fillets to the baking dish and place over the spinach.
Cover with the Bechamel sauce, sprinkle with Parmesan cheese, and run under the broiler until the cheese melts and turns golden.
Garnish with the cooked shrimp and scallops and serve at once with green beans and steamed potatoes on the side.
*To make the Bechamel Sauce: In a small saucepan over medium low heat, melt 4 tablespoons butter, and add 4 tablespoons all-purpose flour, stirring constantly with a wooden spoon or a wire whisk. Add 2 cups milk, stirring to avoid lumps, 1 bay leaf, salt, pepper, and a pinch of grated nutmeg. Turn the heat to low and cook for 10 minutes, stirring often. The sauce should be slightly thick. Taste for seasoning.
Recipe by PERU DELIGHTS at https://perudelights.com/gratineed-fish-with-shrimp-and-scallops/