Fish with Herbes Salées

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a baking sheet.

2. 2

   Lay the squash slices on the baking sheet and brush them with oil. Season with salt and pepper. Bake until tender, about 25 minutes.

3. 3

   In a bowl, combine the fish and herbes salées. Set aside for about 5 minutes.

4. 4

   In a non-stick skillet over medium-high heat, brown the fish in 30 ml (2 tablespoons) oil for about 2 minutes per side. Transfer to a plate and cover with aluminum foil.

5. 5

   In the same skillet over medium heat, soften the garlic and bell pepper in the remaining oil. Add the spinach and cook until it wilts. Season with salt and pepper.

6. 6

   Divide the squash among four plates. Place the fish on the squash and garnish with the spinach.