Baked Whitefish with Tarragon over Spinach

Ingredienti

• 2 fette a mezzaluna lemon
• 2 tbsp balsamic vinegar
• 3 cucchiai da tavolo parmesan
• 1 granello black pepper
• 2 tbsps leaves tarragon
• 30 pea pods snow or sugar snap peas
• 12 oncia whitefish
• 3 tazze baby spinach

Preparazione

1. Pre-heat oven to 375 °F (190 °C).
2. Place fillets in lined baking dish , skin side down (foil optional).
3. Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.
4. Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.
5. Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.
6. To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately.