Recipe: Baked Whitefish and Spinach

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.



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