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Season sole lightly with salt and pepper. Set aside.
Mince cloves of garlic and zest lemons, while butter is melting in a large skillet over medium heat. When the butter is melted and a little foamy, add the garlic and lemon zest. Cook for about 2 minutes, then add the juice of 1 and 1/2 of the lemons.
Add the sole to the skillet and cook on one side for about 4 minutes, before flipping and cooking the other side for about 2 minutes.
While the sole is cooking, arrange a plate with spinach leaves and drizzle about 1 teaspoon of olive oil over the spinach. Season with salt and pepper.
When the fish is finished cooking, plate it on top of the spinach. Squeeze the rest of the juice from the remaining ½ lemon and top with remaining pan juices.
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