Red Snapper with Spinach
For 4 servings
4 fillets red snapper (can substitute any fish really)
1 clove garlic, minced
1/2 white onion diced
3-6 oz ( as desired) Fresh Spinach
2 tbsp. parsley, minced
lemon juice, freshly squeezed
olive oil
Preheat oven to 450 degrees. Season the fish with salt and rub with olive oil. Sprinkle the onions and garlic in an ovenproof dish. Add the fish, spinach and parsley and squeeze liberally with fresh lemon juice. Cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates.
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