Yield
8 servings

This peppery fish dish is a good source of lean protein, iron, and fiber.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.

Step 3

Preheat grill to medium-high heat.

Step 4

To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.

Step 5

To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 6

Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.

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Ratings & Reviews

Al1saPanv1n1's Review

susannahclair
September 04, 2013
This dish was easy & delicious! The only thing I omitted was the sugar in the relish. I felt the balsamic added enough sweetness and the sugar wasn't necessary. It was a great combination of flavors & textures. My husband said to definitely make it again!

susannahclair's Review

Al1saPanv1n1
June 01, 2009
Delicious and pretty easy! We have made this several times before by pan-cooking the fish, but last night we made it with Chilean sea bass (now I remember why it is overfished. So good!) and grilled the fish, which really does add another dimension of flavor. Only other change was adding a squeeze of lemon juice to the sauteed spinach. Fennel relish (and good fish) makes the dish. Served with a green salad. Can't wait to make again!