Oh, how about a nice Spring recipe, easy and healthy, cooling for the heat that flares as Spring arises and everything blooms, bursts out with Yang (warming) energy:
- 2 lbs spinach, washed and coarsely chopped
- 1 onion, chopped
- olive oil
- 1 lb. boneless filets of white fish of your choice, Sole or Tilapia work well
- 1 large tomato
- (optional: grated Romano or Parmesan cheese)
- Salt, Pepper
Preheat oven to 350 deg F.
Rinse the fish and pat dry.
Saute onion in olive oil for a minute or two, then add spinach a little at a time. Continue to saute until spinac is wilted. Season with a small amount of salt and pepper if desired. Hold the pan over the sink, and squeeze off as much water as possible.
In a 9X13 baking dish (I prefer glass or ceramic for this), put the sauteed spinach and onions as a layer on the bottom. Spread the filets of fish on top of that, slightly overlapping each other, in a nice array down the center. Slice the tomato medium-thin, and layer the tomato slices on top of the fish. Season to taste with salt and pepper. If you like, you can spread about a quarter cup of Romano or Parmesan cheese on top of it all, but it’s also great without it if you want to go dairy-free.
Bake for 20 -30 min until fish is done, when a sharp knife inserts smoothly through.