Fish with Spinach
|Firm white fish||750 Gram (Any Firm Variety)|
|Fish bouillon cube||1|
|Garlic||3 Clove (15 gm), sliced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Shitake mushrooms/Button mushrooms||1 Cup (16 tbs), halved|
|Olive oil||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Chopped spring onion||1 Tablespoon|
|Garlic||3 Clove (15 gm), chopped|
|Soya sauce||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Cut fish through the bone into 4 thick slices, wash and drain thoroughly.
Combine ingredients for marinade, pour over fish and refrigerate for 1 hour.
Pluck spinach leaves, wash thoroughly and drain.
Boil 1 cup water in a large pan over high heat and crumble in bouillon cube.
Mix in spinach and garlic, cover pan and cook for about 2 minutes till leaves wilt.
Drain spinach, stir in salt and pepper and keep warm.
Drain fish and reserve marinade.
Arrange fish in a baking dish and place under a medium-hot grill for 3 minutes.
Turn fish over and scatter mushrooms on top.
Grill for another 3 minutes till fish is tender.
Place reserved marinade in a small pan over high heat, bring to boil and remove from heat.
Divide spinach between 4 plates.
Place a slice of fish on top of each portion of spinach, pour marinade over fish and serve immediately.