Possum’s Recipe Book

An Alternative is Fresh Tuna with Spinach Sauce Photography by J C Hugo Richardson

White Fish Fillets and Spinach Sauce

Serves 2

1tbsp butter
2tbsp olive oil
1 onion – finely chopped
1 garlic clove – finely sliced
300ml hot fish stock or vegetable stock
100g spinach – roughly chopped
2 white fish fillets
1tbsp butter
2tbsp olive oil
1 bay leaf
1 garlic clove – bruised

Heat butter and oil in fry pan.
Add onion and garlic and stir on low heat until soft.
Pour in stock and simmer for 4-5mins.
Remove fry pan from heat and stir in spinach leaves.
Stir for a minute.
Put the spinach mixture into the bowl of a hand blend.
Blend until smooth and not to thick.
Season with salt and pepper.
Keep warm.
Cook the fillets in a fry pan with oil, butter, bay leaf and garlic.
Serve skin up with sauce.
Cook’s note: You may add your choice of crusty bread, vine tomatoes, 
potatoes or salad.
                      You can swap white fish fillets for a piece of fresh tuna, just as delicious.