Murray Cod With Catalan Style Baby Spinach

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 add a small amount of extra virgin olive oil to a hot pan.
• 3 flour the fish, leaving the skin on, and season with fennel seeds.
• 4 pan fry the fish skin down for two minutes. turn the fish and cook for another 1.5 minutes before removing from pan,
• 5 deglaze the fish with a squeeze of lemon. remove from pan and reserve.
• 6 remove half of oil from the pan, add the onions, capers and parsley to the pan. cook for 30 secs.
• 7 assemble the dish with the spinach in the center of the plate and the fish on top. sauce around with the grated eggs.