Guaranteed to blow your mind, this is another one of my mom’s famous recipes that’s so simple to prepare, extremely healthy and packed with flavour. Whenever I bring leftovers of this dish at work for lunch, it smells so tasty (i.e. not like fish) that my colleagues never fail to ask for the recipe.
A white fish fillet (e.g. cod or tilapia) is set on a bed of spinach, topped with chopped tomatoes, herbs, garlic, olive oil and the secret ingredient – teriyaki sauce (soy sauce can also work if you don’t have any). Serve with rice or boiled potatoes and dinner is ready. White wine or amber/golden beers go stunningly well with this concoction.
Serves 2-3 people
Pre-heat oven to 350 degrees
- 500g (1/2 lb) white fish filet (cod, sole or tilapia work well)
- 3 cups of spinach (enough to fill your pyrex dish 3/4 full)
- 2 medium tomatoes, diced
- 2 cloves of minced garlic
- 1-2 teaspoons of any chopped fresh herbs or 1/2 teaspoon of dried basil or oregano.
- 3 tablespoons teriyaki sauce (or soy sauce if you don’t have any)
- 1 tablespoon of white wine (optional)
- 2 tablespoons of olive oil
- pepper to taste (teriyaki sauce is already salty; no need to add salt)
In a pyrex dish large enough to lay your fish filet, add washed and dried spinach. Drizzle some olive oil on top.
Add fish filet on top of spinach and add tomatoes, garlic, drizzle teriyaki sauce, drizzle some olive oil on top, and sprinkle herbs. You can add a splash of white wine to dish if you happen to have some open.
Cover with foil, put in oven and bake for 15-25 min or until fish is cooked through and the sauce is simmering.
Serve with rice or boiled potatoes.