This is one of the easiest dishes I have cooked in my entire life. The inspiration came from an Italian baked fish and vegetables dish that I saw on Avventura on the Discovery Travel and Living Channel. The traditional Italian dish, cooked by the owner of a restaurant in the Italian countryside, had more varieties of vegetables in it. And, he used a whole fish, not filleted liked the one I used. I’m sure that a whole fish would have tasted better but I only had fillets, so…
What I did was to follow the basic procedure in cooking the baked fish while keeping the ingredients to a minimum. See, I wasn’t sure how my family would react to all those veggies. I was worried that we’d have too much leftovers that I wouldn’t be able to recycle. I didn’t want to be wasteful, so…
Above, the fillets of river cobbler on a bed of fresh spinach. I sprinkled a lot of chopped carrots, pimientoes and tarragon over the fish before baking it.
Baked fish and spinach
- 700 to 800 grams fish fillet or a whole fish, cleaned and gutted
- 300 to 400 grams fresh spinach trimmed
- 2 pimientoes chopped
- 1 carrot chopped
- 1 onion chopped
- 1 tablespoon fresh tarragon chopped
- 2 tablespoons garlic finely minced
- 1/2 cup vegetable or fish broth
- 1/2 cup olive oil
- Grease the bottom of a baking dish with half of the olive oil. Arrange the spinach to cover the entire bottom. Arrange the fish on top. Pour the fish or vegetable broth over the fish and spinach. Sprinkle with salt and pepper. Sprinkle the chopped pimientoes and carrot over the fish, followed by the onion and garlic and, finally, the tarragon. Pour the remaining olive oil over the fish and vegetables.
- Cover the baking dish with aluminum foil.
- Bake in a 190C oven for 25 to 30 minutes.
- Serve hot.