INGREDIENTS
2 bags fresh spinach
2 rockfish fillet
10 cherry tomatoes, halved
1/2 cup white wine or vegetable broth
2 TBSP. fresh dill, minced
1/4 tsp. garlic powder
1/2 tsp. lemon pepper
1/4 tsp. onion powder
Salt and pepper to taste
2 slices lemon
2 slices onion
1 tsp. butter
DIRECTIONS
Preheat oven 400 degrees.
Layer spinach on bottom of 2 1/2 quart baking dish.
Lay fish on top of spinach.
Scatter tomatoes around fillets.
Pour the wine or broth in dish.
Season fish with the dill, garlic powder, lemon pepper, onion powder, salt and pepper.
Place the lemon and onion slices on top and dot with the butter.
Cover with aluminum foil.
Bake 20 to 25 minutes.
Serves 4.
