Ingredients

Method

• 4 x 180–200 g white-fleshed fish, portions
• Olive oil
• Sea salt and freshly ground black pepper
• Rosmarino pasta, cooked according to package instructions, for serving
• Baby spinach leaves, for serving
• For the dressing, mix:
• 2 T lemon juice
• 1 clove garlic, crushed
• 1/2 t dried oregano
• 4 T olive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Moisten the fish with olive oil and season.

Slide under a hot grill for 5 minutes, or until just cooked but still moist.

Immediately pour over the dressing and spoon onto the hot pasta, mixed with a handful of baby spinach leaves.

Cook's note: Use a ready-prepared Greek-style dressing.