FISH FILLETS STEAMED ON SPINACH LEAVES

SERVES 4

The idea for this recipe came to me after I had finished steaming some spinach to accompany fish. I decided to lay the fish right on the spinach rather than use another pan to broil or sauté. It is now one of my favorite quick, easy and healthy ways to prepare fish. And it makes an elegant presentation for a special company meal. To make it even easier, this calls for frozen spinach.

INGREDIENTS

2 tablespoons olive oil

6 large cloves garlic, minced

2 pounds (32 ounces) frozen leaf spinach

4 firm, white-fleshed fish fillets, about 6-ounces each

Salt and pepper to taste

Lemon wedges or slices for garnish

Heat the olive oil in a large sauté or frying pan over medium-high heat. Add the garlic and sauté for 1 minute. Add the spinach, salt, pepper and a little water. Cover and cook until desired tenderness, about 20 minutes, adding more water as needed. Remove lid and allow excess moisture to evaporate. Lay the fish on top of the spinach. Season with salt and pepper. Cover and let cook until fish flakes easily with a fork, about 15 minutes. Serve with potatoes (try Oven-Roasted Herbed Potatoes) or rice.

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