Name: Fish with Herbes Salées
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 acorn squash, peeled and cut into 1/4-inch (1/2-cm) slices; 3 tablespoons (45 ml) olive oil; 1 1/2 lb (675 g) white-fleshed fish fillet (grouper, yellowtail catfish, etc.); 2 tablespoons (30 ml) Herbes Salées (recipe follows); 1 clove garlic, finely chopped; 1/2 red bell pepper, finely sliced; 8 cups (2 litres) baby spinach; Salt and pepper

Ingredients

- 1 acorn squash, peeled and cut into 1/4-inch (1/2-cm) slices
- 3 tablespoons (45 ml) olive oil
- 1 1/2 lb (675 g) white-fleshed fish fillet (grouper, yellowtail catfish, etc.)
- 2 tablespoons (30 ml) Herbes Salées (recipe follows)
- 1 clove garlic, finely chopped
- 1/2 red bell pepper, finely sliced
- 8 cups (2 litres) baby spinach
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a baking sheet.
- Lay the squash slices on the baking sheet and brush them with oil. Season with salt and pepper. Bake until tender, about 25 minutes.
- In a bowl, combine the fish and herbes salées. Set aside for about 5 minutes.
- In a non-stick skillet over medium-high heat, brown the fish in 30 ml (2 tablespoons) oil for about 2 minutes per side. Transfer to a plate and cover with aluminum foil.
- In the same skillet over medium heat, soften the garlic and bell pepper in the remaining oil. Add the spinach and cook until it wilts. Season with salt and pepper.
- Divide the squash among four plates. Place the fish on the squash and garnish with the spinach.

Fish with Herbes Salées

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Ingredients

Preparation

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