INGREDIENTS
1 lemon
1/4 cup chopped fresh parsley
2 1/2 TBSP. extra-virgin olive oil
2 tsp. rinsed and chopped capers
Salt and pepper
1 shallot, thinly sliced
2 bags baby spinach
8 thin flounder fillets
1/2 cup dry white wine
DIRECTIONS
Cut off top and bottom of lemon, then slice away peel and white pith exposing the segments. Cut out segments and chop; transfer to a small bowl.
Squeeze juice from membranes into same bowl.
Stir in parsley, 1 1/2 TBSP. oil and the capers.
Season with salt and pepper.
In a large skillet, heat 1 TBSP. of oil over medium-high heat.
Add shallot and cook until softened.
Gradually add the spinach; cook and toss until just wilted.
Season with salt and pepper. Transfer to a bowl and keep warm.
Wipe skillet clean.
Season fish with salt and pepper.
Fold each fillet into thirds.
Place fish in the skillet and pour in wine; bring to a boil over high.
Cover, reduce heat to low and cook until fish is just opaque, 4 to 6 minutes.
Serve with lemon-parsley relish and spinach.
Serves 4.
