Pan Roasted Monk Fish Medallions with Sauce Vierge and Spinach
Ingredients: 140 g. Monk fish medallions 2 dl. Sauce vierge; lots of tomatoes and chopped herbs in extra virgin olive oil of the best quality 100 g. Sautéed spinach, wilted with some garlic, pepper, salt and nutmeg
Some olive tappenade on top of fish
Sautee the fish, place on top of the spinach and drizzle the sauce around.