Perch with spinach baked in the oven
Meat is completely absent from the monks diet, so fish dishes like this are often chosen for official celebrations. See bellow an easy monastic recipe for baked perch fillet with spinach and try it.
We wash the perch fillet and cut it into portions.
We salt the portions with fine salt at least 2 hours before cooking.
We chop the onions and leeks and put them in a pot with a little water.
We wash the spinach well, cut it into medium pieces and blanch it.
We drain the spinach well and add it to the pot with the onions.
In the same container, we add the chopped garlic cloves, olive oil, lemon and herbs.
We season the contents of the pan with salt and pepper and mix.
We lay the portions of perch on a tray and pour the contents of the dish over them.
We bake in a preheated oven at 200 degrees for about half an hour until the liquids are saved.
Caution! The initial amount of water that we pour into the onions should not be large, just enough to cover them, so that at the end there is a thick sauce.
The food can be made red by replacing the lemon with one tbsp. tomato paste plus 3 ripe tomatoes.
The recipe can be made with any other fish fillet you want, such as sole, cod, sea bass, gilt-head, sea bream, etc.
Apart from spinach, the recipe can also be made with other greens such as
