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Alaska pollock fillet on a bed of spinach and tomatoes

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Ingredients for 3 servings:

  • 6 fish fillets (Alaska pollock, frozen or fresh)
  • 1 onion(s), red
  • 1 garlic clove(s)
  • 500 g leaf spinach (frozen)
  • 3 tomatoes
  • nutmeg
  • basil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and garlic, dice them, and sauté. Add the spinach leaves. Sauté over medium heat and season with salt, pepper, and nutmeg as desired. Place the fish fillets on the spinach and sauté (covered). Just before the end of the cooking time, when the protein starts to run from the fish, add the tomatoes, cut into eighths, and sprinkle with basil. Simmer for a few more minutes. Serve with rice or pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Alaska pollock fillet on a bed of spinach and tomatoes

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