Stir 1 tablespoon oil and the garlic in a shallow dish. Add the fish and turn to coat.
Heat the remaining oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 4 minutes or until lightly browned on both sides.  Remove the fish from the skillet.
Stir the broth and lemon juice in the skillet and heat to a boil. Add the spinach, beans and red pepper. Return the fish to the skillet.  Reduce the heat to low. Cover and cook for 2 minutes or until the fish flakes easily when tested with a fork.