For the risotto: Heat olive oil and add peppers, mushrooms and onion.
Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
For the Fish: Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by half. Add tomato paste and whisk until smooth. Add diced tomatoes. To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.