A simple recipe for a relatively fancy dish for fish, scallops, or shrimp. Call it “Florentine” for maximum effect.
Ingredients
Fish:
- 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
Procedure
Butter a microwave-safe dish (pyrex 8×8” or 9×12” 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.