Spinach-Baked Pickerel
- Low fat
- Easy recipes
Ingredients
- 2 tbsp (30 mL) (approx) olive oil
- 2 cups (500 mL) chopped white onions
- 2 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced
- 1/4 tsp (1 mL) salt
- 3/4 tsp (4 mL) crumbled dried oregano
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) canned diced tomatoes with juice
- 1 tbsp (15 mL) lemon juice
- Pinch granulated sugar
- 2 bunches spinach (about 1-1/2 lb/750 g total), blanched and drained
- 1-1/2 lbs (750 g) skinless pickerel
- Bread Crumb Topping:
- 1-1/2 cups (375 mL) fresh bread crumbs or 1 cup/250 mL dry
- 3 tbsp (45 mL) minced flat-leaf parsley
- 1 tsp (5 mL) finely grated lemon rind
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 1 tbsp (15 mL) olive oil
Preparation
Bread Crumb Topping: Toss together bread crumbs, parsley, lemon rind, salt and pepper; sprinkle with oil and toss to evenly coat. Set aside.
In saucepan, heat oil over medium heat; add onions, garlic, jalapeño peppers and salt and fry, stirring, until onions are softened, 4 to 5 minutes. Stir in oregano, cumin and pepper; fry for 1 minute. Reduce heat to medium-low, stir in tomatoes and 1/2 cup/125 mL water; simmer for 10 to 15 minutes. Stir in lemon juice and sugar; remove from heat.
Brush 8-cup/2 L baking dish with oil. Coarsely chop spinach; lay evenly on bottom of dish. Lay pickerel on spinach; top with tomato sauce, then Bread Crumb Topping. Bake in centre of 400°F/200°C oven until bread crumbs are browned and sauce is bubbling, about 20 minutes.
Makes 4 servings.
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