- 4 x 200 g (such as hake, santer or hottentot), scored
- 3 T olive oil
- 2 cloves garlic, cut into slivers
- zest of 3 limes
- sea salt and freshly ground black pepper
- 100 g butter, softened
- 200 g shiitake mushrooms
- 2 medium-sized potatoes, peeled
- 3 cups sunflower oil, for deep frying
- 600 g baby spinach, wilted
Preheat the oven to 180°C.
Place the fillets onto a baking tray and rub with 2 T olive oil, then scatter with half the garlic and zest of 1 lime. Season to taste. Roast for 10 to 15 minutes, or until cooked through but still firm and juicy.
Mix the remaining lime zest with the softened butter and chill. In a small saucepan over a medium heat, fry the mushrooms with the remaining garlic and olive oil until glossy and cooked through. Slice the potatoes into matchstick-sized strips and deep fry in the hot sunflower oil until crisp and golden.
Serve the warm fish topped with lashings of lime butter, with the wilted spinach, garlicky mushrooms and shoestring potatoes on the side. Season to taste.
Per serving: 2431.5 KJ, 39.5 g protein, 41.6 g fat, 9.7 g carbs
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it.