What I like best about whole fish fillets is that you can add almost any vegetable to them. Spinach leaves happen to be my husband’s favorite. He likes his fish fillet dishes light and uncomplicated. What I do is add a generous amount of olive oil, the juice of one lemon and lots of white wine and it’s instant dinner. Believe it or not, that is the recipe in that last sentence. But, of course, I can be a little more detailed than that. Maybe, in five sentences?
Take two fish fillets, total weight about 700 grams, and sprinkle lightly with salt and pepper. Take a large bunch of fresh spinach — as much as you want, really — and trim, discarding the tough stalks. Line an oven-proof dish with the trimmed spinach leaves, arrange the seaoned fillets on top, then cover with one thinly sliced onion and a head of finely chopped garlic (I know, I know, that’s a lot of garlic but, believe me, it works). Pour about 3/4 c. of olive oil over the fish and vegetables, followed by the juice of one lemon and about a cup of white wine. Cover the baking dish tightly with foil and cook in a preheated 170oC oven for 40 minutes.
Told you I’d give you the recipe in five sentences. :)
When the cooking time is up, leave the fish in the oven, without removing the foil, for another 15 minutes to allow the flavors to develop. To avoid overcooking, partially open the oven door.
To remove the foil, lift one corner very carefully. Do not peel off the foil all at once because the steam can burn your hand.