Wednesday, September 15, 2010
3-4 boneless, skinless white fish filets (I used tilapia)
1 cup grape tomatoes, halved
2 cups fresh baby spinach leaves
1/4 cup lemon juice or chicken broth
salt and pepper to taste or a fish seasoning (I sprinkled the fish with the discontinued McCormick Salmon seasoning, any "fish" seasoning would work)
Place spinach and tomatoes in the bottom of a large pot. Layer fish on top of spinach and tomatoes. Pour lemon juice or broth (if you don't like the lemon flavor) and sprinkle fish with seasonings of your choice.