Growing up on a Greek Island, Sunday tradition entailed lunch at my family’s favorite restaurant (my dad took several clients there for business over the years, so the owners loved us, especially the adorable daughter–ok, they thought my little brother was cute too!) We pretty much ordered the same thing, “Sinagrida”, a white, moist, & lean fish similar to the American Red Snapper. It was grilled & dressed with a simple drizzle of olive oil, lemon, & fresh herbs. After nostalgic cravings, I decided to create my own version, with a tangy & salty lemon-caper sauce . Look for a mild, white fish (think Sole, Tilapia, or Sea Bass, wild caught preferably.)
INGREDIENTS
1 tablespoon olive oil
4 (6 oz) white fish fillets
salt & pepper to taste
12-16 oz baby spinach
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon capers, drained
PREPARATION
Heat the oil in a skillet over medium-high heat, & swirl to coat the bottom. Sprinkle the fish with salt & pepper. Place in the skillet, & cook 3-5 minutes on each side, or until slightly flaky in the center. Remove the fish from the pan & keep warm. Place the spinach in the same skillet, & sauté for 5 minutes, until wilted. Remove from the pan & keep warm with the fish. Place the broth, lemon juice, parsley, & capers into the same skillet, & bring to a boil. Spoon the sauce over the fish & spinach to serve.
