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Posts Tagged ‘Sautéed Spinach with Olive Oil and Garlic’

Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic

Ingredients:

½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water

Preparation:

1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.

Striped Bass Oreganata

In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM

Striped Bass Oreganata with Sautéed Spinach

Serves 2: Cooking time – 35 minutes; total time – 40 minutes

Ingredients:

6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square

Preparation:

1.    Pre-heat oven to 500 degrees.
2.    while the oven is heating, mix the first three ingredients in a small bowl.
3.    Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4.    Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5.    Spoon the oreganata paste over the fish to coat it evenly.
6.    Overlap the lemon slices on the aluminum foil.
7.    Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8.    Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

Serve with lemon wedge,  a side sautéed spinach and a glass of Rosé.

Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.

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