2 sea bream fillets
600gr young spinach
2 cloves of garlic
4 teaspoons of olive oil
- Clean the spinach, wash it thoroughly and let it dry. Place the spinach in a bowl, add salt and mix with chopped garlic, parsley and lemon juice.
- Season with salt and pepper. Place the fillets in a pan and add 2 tablespoons of oil.
- Pour about 4 fingers into the pan. When the water boils, cover the pot and cook for about 20 minutes until it is browned.
- Served warm, ideally combined with white wine.