Fish fillets in white wine
What I like best about whole fish fillets is that you can add almost any vegetable to them. Spinach leaves happen to be my husband’s favorite. He likes his fish fillet dishes light and uncomplicated. What I do is add a generous amount of olive oil, the juice of one lemon and lots of white wine and it’s instant dinner. Believe it or not, that is the recipe in that last sentence. But, of course, I can be a little more detailed than that. Maybe, in five sentences?
Take two fish fillets, total weight about 700 grams, and sprinkle lightly with salt and pepper. Take a large bunch of fresh spinach — as much as you want, really — and trim, discarding the tough stalks. Line an oven-proof dish with the trimmed spinach leaves, arrange the seaoned fillets on top, then cover with one thinly sliced onion and a head of finely chopped garlic (I know, I know, that’s a lot of garlic but, believe me, it works). Pour about 3/4 c. of olive oil over the fish and vegetables, followed by the juice of one lemon and about a cup of white wine. Cover the baking dish tightly with foil and cook in a preheated 170oC oven for 40 minutes.
Told you I’d give you the recipe in five sentences. 
Some tips.
When the cooking time is up, leave the fish in the oven, without removing the foil, for another 15 minutes to allow the flavors to develop. To avoid overcooking, partially open the oven door.
To remove the foil, lift one corner very carefully. Do not peel off the foil all at once because the steam can burn your hand.
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hi connie! just want to ask what kind of white wine you use and where can we buy it?
thanks!
Hi Geraldine.
It’s a semi-sweet table wine called Sol de España. Available in supermarkets.
Sometimes, the best dishes are the simple ones. Good, fresh ingredients – you don’t need to do much but bring out the flavour.
… and your recipe is one of those. Love this blog.
hi!
can i use oven toaster? (that’s all i have) ;(
Yah, you can.
Cooking time may be shorter though.
i love this!! hehe it sounds very mediterranean, Sassy!
Hi ma’am Connie! A while ago I asked you about where to buy mahi-mahi, well, just in case you’re interested, I found a shop that says they carry it occasionally – Citra Mina (http://www.clickthecity.com/shop/detail.asp?shopid=16775&catid=7&subcatid=38)
Probably still not in season though, but when my order comes in, I’ll give it a try using your recipe (in an oven toaster too!)
Hello Connie! I just did this for our dinner. But I used Dry Sherry instead. Hope nxt time I pop to wine store, I’ll try to find Sol de España. The important is my husband loved it! He said that this kind of dish is already for restaurant…imagine that! Ur right these is really easy, and very lovely. Thanks! Cheers!
Wow, Hush, that sounds like we’re spoiling our husbands, aren’t we?
Glad you enjoyed the fish. 
Thanks for the info, Conrad.
Hello Connie,
I tried this yesterday with a 600+gram fish. Unfortunately, it wasn’t a success as the fish i bought wasn’t that fresh. Is the fish supposed to be immersed in its sauce? That’s what happened to mine. It looked as as if it’s a soup with the fish totally immersed in it’s sauce.
MMV, yes there will be a lot of sauce because both the fish and the veggies will expel water. The trick is in the serving. Serve the fish with the veggies then spoon a little sauce over them. For those who want more — like my kids who like to pour the sauce over their rice — have a bowl of sauce on the side.
Thanks so much, Connie
I really enjoy your site. I’m still learning how to cook, & your blog is a big help with its easy step-by-step instructions. Pls forgive me that I ruined your dish though…:) Will learn how to buy fresh meat & fresh fish next time.
Hello Connie,
In using calamansi instead of lemon, what will the proportion be?
Thanks.