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Bocourti fillets on a bed of spinach https://www.metro.ca/userfiles/image/recipes/Filet-pangasius-epinards-4769.jpg PT10M PT15M PT25M
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.
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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
Bocourti fillets on a bed of spinach

Bocourti fillets on a bed of spinach

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3 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 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
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  • 1/4 cup
    (60 mL)
    capers
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  • sufficient quantity, anchovies
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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

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