2 lb of cod fillet, in four pieces
salt to taste
a sauce made of the juice of 1 lemon, ¼ cup of olive oil and cracked peppercorns
¼ cup of olive oil (additional)
2 cloves of garlic, crushed
2 lb of tender spinach (not baby spinach), cleaned
• Salt the fish. Steam for about 6 minutes. Transfer to a plate, cover and let it cool.
• Heat olive oil in a frying pan on medium heat. Add garlic. Do not brown.
• Add to frying pan in batches until just limp. Salt to taste.
• Divide drained and cooled spinach in four deep plates. Place fish on spinach. Pour lemon sauce on fish. Serve at room temperature.
A pale lager, such as Mexican Corona, served with a slice of lime, would be ideal.