Fancy name, but pretty simple. This recipe is for 2.
Ingredients:
- 1 pound white fish. Flounder or baby haddock works best. Something easy to roll, but any white fish will do.
- 3 Cloves garlic smashed
- 1 Bag (12oz) fresh spinach (frozen spinach may be substituted)
- 1/2 Teaspoon fresh ground nutmeg
- Salt and Pepper
- 1/2 Cup The Net Gourmet Fish Topping (or 4 Saltines, 4 Ritz, and a tablespoon or Parmesan cheese crushed and mixed)
- 1 Small tomato sliced in 1/4 inch slices
- 2 Tablespoon fresh chopped basil or 1/2 Tablespoon dried
- 2 Tablespoons Parmesan cheese
- 3 Tablespoon butter
- 1/4 cup chicken stock, fish stock or white wine
Directions: Preheat oven to 400° F
Steam the spinach in a large frying pan until it wilts. Pour off any excess water. Push the spinach to the edges and melt two tablespoons of the butter in the middle of the pan. Add the smashed garlic to the butter and saute for a couple minutes. Stir back in the spinach and add the nutmeg, salt and pepper until combined.
Assembly:
You have a couple of options here. If your fish is thin, spread the spinach on the fish and roll like a jellyroll. But, if the fish you have is fatter and cannot be rolled, cut it into chunks. Place a scoop of spinach in an oven proof pan and top with a filet of the fish.
Top each with some fish topping, then a slice of tomato, a tablespoon of cheese, basil then butter. Pour the liquid around the fish and bake for 20-25 minutes. Our image shows served with rice pilaf.
Variation: Fish with Tomato & Basil
This recipe can be made with or without the spinach as the base. Instead of using the Fish Topping, use Italian Bread Crumbs. Press them into both sides of the fish and place them on top of a mound of cooked spinach (as in above recipe). Top each with a slice of tomato, a quarter teaspoon of dried basil, then a slice of American (or provolone) cheese, a sprinkle of parsley and drizzle some olive oil. Cook in 400° F oven for 20 minutes. Don’t forget the liquid around the fish in the pan.
