Bocourti fillets on a bed of spinach

Bocourti fillets on a bed of spinach
  • 2 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 6 oz

    fresh Spinach

  • 1 1/2 cups
    (375 mL)

    finely chopped onion

  • to taste, freshly ground black pepper or a 5 pepper blend

  • 14 -17.5

    fresh bocourti fillets

  • 1/2 cup
    (125 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    capers

  • sufficient quantity, anchovies

Preparation

Preheat the oven to 450° F (230°C).

Wash the spinach leaves and remove the stems. Put in a pan and steam until the spinach is lightly wilted. Place in an ovenproof dish and set aside.

In the same pan, cook the onions until golden brown and add the pepper.

Place the fish fillets on the spinach and add the onions. Pour the olive oil over the fish, and add the capers and anchovies.

Cook covered at 450° F (230° C) for 5 minutes, and uncovered for the last 5 minutes; the fish is cooked when the flesh turns opaque.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007