| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Main course | 4 | Servings | |
INGREDIENTS
| 4 | 200 g Cod Steaks, skin on | |
| 4 | T | Flour |
| 500 | g | Young Spinach Leaves |
| 1 | pn | Freshly Grated Nutmeg |
| Seasoning | ||
| A little Olive Oil | ||
| 500 | g | Tomatoes, quartered |
| 1 | Onion, sliced | |
| 2 | Cloves Garlic | |
| 100 | White Wine, for vegetables | |
| stock | ||
| Seasoning | ||
| Fresh Basil Leaves |
INSTRUCTIONS
Coat the fish (skin side only) with flour. Heat the oil in a frying pan and fry the fish skin side down to crisp the skin. Turn fish over and seal other side. Reserve and roast in the oven for 7 minutes at Gas Mark 8 / 190°c. Wilt the spinach in a hot frying pan with a little oil, add the nutmeg and season. Sweat off the onions and garlic in a heavy saucepan and add the tomatoes and wine (or stock). Cook for 15 to 20 minutes and blend in the food processor and pass through a sieve. Season and serve. Construct the dish with the spinach underneath the fish and the sauce around, finished with a little basil. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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