Murray Cod With Catalan Style Baby Spinach
- 16 ounces murray cod fish fillets
- 2 bunches Baby Spinach
- 2 tablespoons sultanas (muscatels)
- 2 tablespoons pine nuts
- 3 hard-boiled eggs
- 1 tablespoon capers packed in salt
- 1 tablespoon chopped parsley
- 1 tablespoon chopped red onion
- 1 lemon, cut into segments
- fennel seed
- Add the extra virgin olive oil to a hot pan.
- Sautee the spinach, adding the sultanans and pine nuts; season.
- Remove from pan and place on absorbant paper.
- Reserve.
- Add a small amount of extra virgin olive oil to a hot pan.
- Flour the fish, leaving the skin on, and season with fennel seeds.
- Pan fry the fish skin down for two minutes.
- Turn the fish and cook for another 1.5 minutes before removing from pan,
- deglaze the fish with a squeeze of lemon.
- Remove from pan and reserve.
- Remove half of oil from the pan, add the onions, capers and parsley to the pan.
- Cook for 30 secs.
- Assemble the dish with the spinach in the center of the plate and the fish on top.
- Sauce around with the grated eggs.
spinach, sultanas, nuts, eggs, capers, parsley, red onion, lemon, fennel seed
Taken from www.food.com/recipe/murray-cod-with-catalan-style-baby-spinach-371257 (may not work)