Sprinkle both sides of the fish with salt and pepper. Place the fish in the skillet; cover, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
Add the spinach and sun-dried tomatoes to the skillet. Cover, and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green.
Place the spinach on a serving plate and top with the fish fillets. Drizzle with the pan drippings, and serve.