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Ingredients
- 300g baby spinach, washed
- 100g butter
- Vegetable oil
- Salt
- Pepper
- 700g flathead fillets, bones removed
- 75ml olive oil
- 2 garlic cloves, finely sliced
- 1 long red chilli, finely sliced
- 12 brussels sprouts, leaves separated
- 100ml white wine
Method
Steam spinach above high-boiling water for five minutes. Remove and place in colander. Push out excess water with a small ladle or spoon then place in a blender, or bowl, add butter and season well. Use blender, or stick blender, and puree to a smooth consistency. Transfer to a saucepan and keep warm.
Heat a little vegetable oil in a non-stick frypan, season flathead and fry on one side until golden. Turn over and fry for one minute. In a separate pan, heat olive oil and fry garlic and chilli until golden. Add brussels leaves and toss. Add white wine and cook for one minute.
Serve flathead fillets on top of spinach puree and spoon over brussels leaves.
