You’ll have quite a bit of liquid, so serve this dish in shallow bowls or pasta plates and sop up the extra juice with some crusty bread or boiled potatoes.
Course: Main Course
Main Ingredient: Fish
- 4 4-6 ounce medium thick white fleshed fish such as grouper striped bass, or halibut
- 2 teaspoons dried rosemary oregano, or basil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1 cup organic vegetable stock
- 6 cups thinly sliced fennel
- 2 cups sliced onions
- 4 plum tomatoes cored and sliced into rounds
- 1 large bunch spinach leaves washed and torn into bite-sized pieces
- Film the bottom of a large skillet with oil and heat over medium-high flame. Add the onions, fennel and a large pinch of salt. Lower the heat to medium, cover, and cook for 10 minutes.
- Add the tomatoes, a pinch of salt, the dried herbs and the stock to the pan. Cover and cook another 10 minutes.
- Add the spinach, sprinkle with salt and pepper, cover and cook on low heat for another 5 minutes, until all the spinach has wilted. Lay the fish on top of the vegetables, sprinkle with salt and pepper, cover and cook for 5 to 10 minutes until opaque and cooked through, depending on the thickness of the fish. Check after 5 minutes, adding the additional time if necessary.
- Taste the vegetables, and add more salt and pepper if necessary. Serve the fish hot, ladled with vegetables.
Adapted from My Food My Health