Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.
Cut 4 (15-inch) squares of parchment. Top each with 1 fillet. Drizzle with 4 teaspoons of the lime juice; season with salt and pepper to taste. Rub each fillet with 3/4 teaspoon of the coriander mixture. Fold long ends of parchment over fish, folding and crimping edges to form a sealed packet.
Place packets on baking sheets. Bake 15 minutes or until fish flakes easily with a fork, rotating baking sheets halfway through baking. Carefully open packets.
Meanwhile, in a large skillet heat oil over medium-high heat. Add shallot; sauté 2 to 3 minutes or until softened. Add spinach and remaining 2 teaspoons lime juice; sauté 3 to 4 minutes or until wilted. Transfer to a serving platter. Place fillets on spinach, and serve.
Make it a meal: Serve with roasted red bell pepper strips and jasmine rice.
Culinary: Ginger has a pungent flavor that is slightly spicy and peppery yet sweet and warm. Ginger has a slight woody flavor that lends a mild overall flavor to dishes. It pairs wonderfully with cinnamon.
Nutrition: Baby spinach is very young, tender spinach, usually flat leaf. Spinach is low in fat and sodium and contains antioxidants that may help prevent eye disease.
Ingredients
Directions
Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.
Cut 4 (15-inch) squares of parchment. Top each with 1 fillet. Drizzle with 4 teaspoons of the lime juice; season with salt and pepper to taste. Rub each fillet with 3/4 teaspoon of the coriander mixture. Fold long ends of parchment over fish, folding and crimping edges to form a sealed packet.
Place packets on baking sheets. Bake 15 minutes or until fish flakes easily with a fork, rotating baking sheets halfway through baking. Carefully open packets.
Meanwhile, in a large skillet heat oil over medium-high heat. Add shallot; sauté 2 to 3 minutes or until softened. Add spinach and remaining 2 teaspoons lime juice; sauté 3 to 4 minutes or until wilted. Transfer to a serving platter. Place fillets on spinach, and serve.