4 filets of tilapia
150 grams fresh spinach
Swiss chard leaves (green part only)
2 lemons, seeds and pulp removed
1 garlic clove, crushed
5 tablespoons olive oil
Atlantic sea salt & Pepper
Sumac (preferably coarsely ground)
Brush fish fillets with olive oil and sprinkle with Atlantic sea salt.
Bake, skin side up, in the oven for 4 minutes at 240°C.
When the fish is ready, heat olive oil in a pan
and stir-fry the spinach leaves, garlic, and lemon with salt and pepper.
Tear chard into strips by hand (without a knife). Place strips on serving plate and place fish on the strips.
Top with stir-fried spinach mixture. Squeeze a little lemon juice on top.