Fish Baked in Spinach

"I like to cook fresh spinach from the farmer's market – grown in soil and showing it, covered in mud or sand. You have to wash it forever, but it’s so much tastier than the weirdly clean, anemic leaves sold in supermarkets that shrink from a pound to a spoonful when cooked. Apart from being rich in iron it also has lots of vitamins C and K and some fancy scientific soundings nutrients called ‘glycoglycerolipids’ which help protect the lining of the digestive system from inflammation. Great stuff. And another good thing about it is that prepared as in my recipe, it keeps the fish succulent and moist even if you use defrosted fillets."

Preparation Time20 min

Cooking Time10 min