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White Fish with Fennel and Tomatillos and Sauteed Spinach

White fish tomatillos paleo – horizontal

White Fish with Fennel and Tomatillos and Sauteed Spinach

  • 50m
  • 50m

  • 4

Ingredients

  • For the fish:
  • 1 onion
  • 1 fennel bulb
  • 3/4 lb tomatillo
  • 2 tbsp. cilantro, optional
  • 6 tbsp. coconut oil, plus more for greasing
  • 4 tsp. minced garlic
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce
  • 1 1/2 lb firm white fish
  • 1 1/2 tsp. sea salt, to taste
  • ground black pepper, to taste
  • For the spinach:
  • 24 oz spinach
  • 1/4 c coconut oil
  • 1 tsp. sea salt, plus more to taste

Instructions

  1. For the fish: Preheat oven to 425F. Grease a shallow baking dish. Trim and chop the onion and fennel bulb. Husk and rinse the tomatillos. Chop cilantro and set aside for garnish.
  2. In a large heavy bottomed skillet, melt oil over medium high heat. Add onion and sauté until it begins to soften. Add fennel, tomatillos, and garlic. Cook over medium heat until the tomatillos begin to break apart.
  3. Add the lime juice and fish sauce. Continue simmering until the vegetable mixture is slightly thickened. Remove from heat.
  4. Lay the fish fillets in a single layer in the baking dish and season with salt and pepper. Spoon some of the sauce on the fish, and bake for 10-12 minutes or until fish is opaque.
  5. For the spinach: Thoroughly wash spinach. Tear into bite sized pieces.
  6. Heat coconut oil in a pan over medium-high heat. Add damp spinach and sea salt; sauté uncovered until spinach is just wilted and bright green.
  7. Garnish fish with cilantro and serve with the remaining sauce alongside the sautéed spinach.

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