Fettucine with Pangasius, Spinach and Pancetta

Cook pasta al dente according to package instructions. Reserve.
Season fillets both sides with salt and pepper.
In a skillet, heat olive oil on high and brown fish, shaking the skillet to prevent fish from sticking.
Reduce heat to medium and cook 3 – 4 minutes.
Turn fillets over with a spatula; add garlic and cook 1 – 2 more minutes until fish is easily flaked with a fork but still moist.
Remove and wrap fillets in foil to keep them hot.
In the same skillet, cook pancetta for 3 – 5 minutes until crisp.
Whisk in balsamic vinegar.
Add spinach, stirring to coat them with sauce.
Cook for another minute.
To serve, lay a fillet on a bed of hot fettucine in the centre of the plate, top with cooked spinach and drizzle with sauce.