A simple recipe for a relatively fancy dish for fish, scallops, or shrimp. Call it “Florentine” for maximum effect.
- White fish such as cod, hake, tilapia, sole, or flounder
- Scallops or peeled, deveined and de-tailed shrimp (defrosted frozen shrimp are fine)
Count ¼ pound per person for adults, as much as twice that for hungry college students
- 1 10-oz bag of baby spinach for 4 servings; I buy pre-washed (often labeled “microwave in the bag”) for convenience
- Juice of one lemon (about 1 Tbsp); can use pre-squeezed juice if fresh not available
- Salt & pepper
Butter a microwave-safe dish (pyrex 8x8” or 9x12” cake pan is ideal)
Spread fish or seafood on bottom of dish
Distribute spinach over fish
Pour lemon juice over the spinach (all around)
Cover with cling wrap
Microwave about 5 minutes per pound of fish. It’s done when the fish is opaque throughout. If necessary, microwave a bit more with another piece of wrap.