Fish Fillets Steamed on Spinach Leaves
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. Talk about lazy. It is now one of my favorite quick, easy and healthy ways to prepare fish on a busy weeknight. And it makes a lovely presentation for a special occasion or entertaining. Frozen spinach is best for this dish, as you would need a lot of fresh to equal two pounds when cooked. This recipe is equally good with salmon and can easily be made in any amount desired.
- 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 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 if needed. Remove lid and allow excess moisture to evaporate. Lay the fish fillets 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 immediately, perhaps with roasted potatoes or cooked rice.