Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
By Rena Salaman
Published 2023
Fish cooked with various greens has its roots in monastic life. Religious observance required that fish be eaten on certain days, and the cooks in the monasteries included wild greens – horta – gathered from the hillsides to add interest, as in this recipe, bakaliaros me spanaki avgolemono.
Place the spinach leaves in a large pan with just the water that clings to the leaves after washing. Cover the pan tightly and cook over a gentle heat for 5–7 minutes, until the spinach has wilted. Turn the leaves occasionally using a wooden spoon. Drain and set aside.
Dust the fish lightly with flour and shake off any excess. Heat the oil in a large frying pan, add the fish and sauté g
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe