SERVES 4
THIS RECIPE IS BEST MADE CLOSE TO SERVING. BLUE EYE, PERCH AND LING FILLETS WOULD BE SUITABLE
1-tablespoon extra virgin olive oil
4- (800g) white fish fillets
750g spinach, trimmed, chopped coarsely
1-tablespoon lemon juice
¼ teaspoon dried chili flakes
1/3 Cup (80ml) extra virgin olive oil, extra
1- Clove garlic, crushed
1/3 cup (50g) Kalamata olives
¼ cup finely shredded basil leaves
Heat the oil in a large non-stick frying pan, add the fish and cook until browned on both sides and just cooked through. Remove from the pan and keep warm.
Meanwhile, boil steam or microwave the spinach until just tender; drain.
Combine the lemon juice, chili, extra oil, garlic, olives and basil in the same frying pan; cook stirring, until hot.
Serve the spinach topped with the fish and drizzle with oil mixture. Serve chips as an accompaniment, if desired.