Ingredients
(for 2 portions):
- Alaska Pollock loins (about 160 g – 180 g each)
- 300 g fresh spinach
- 2 cloves of garlic (finely chopped)
- 8-10 green asparagus
- Olive oil
- Salt, pepper to taste
- Lemon juice (optional)
Alaska Pollock loins with blanched spinach and asparagus
Tender blanched spinach with aromatic garlic is a light and healthy accompaniment that goes perfectly with fish prepared by steaming or grilling. Briefly cooking the leaves preserves their colour, flavour and nutritional value.
Preparation
- Season the loins with salt and pepper. Steam for 10-12 minutes until the fish is tender and juicy.
- Drop the spinach leaves into boiling water for 1-2 minutes, then drain and temper in cold water. In a frying pan, fry the chopped garlic in oil, add the spinach and fry briefly. Season with salt and pepper.
- Grill the asparagus for 3-4 minutes until firm and lightly browned.
- Arrange a layer of spinach, asparagus on a plate and top with fish drizzled with lemon juice.
The dish tastes great with a side of baked potatoes or rice.