|Preparation||Cooking||Start to finish|
|2 hours 19 min.||4 min.||2 hours 23 min.|
|1||Prepare spinach, as indicated here, keeping the leaves as large as possible.|
|2||Cut 4 fillets fish in pieces of about 1.5 cm or ½ inch square.|
It's easier to use rather thin fish fillets, instead of thick like whiting or cod.
|3||With a brush, coat each piece with olive oil, salt and pepper.|
|4||Sprinkle each piece with lemon juice .|
|5||Turn pieces over, and do the same on the other side.|
|6||Put a spinach leaf in front of you, and put a fish piece in the middle.|
|7||Fold the leaf around the fish to wrap it.|
|8||Turn the parcel over, and put aside on a plate.|
|9||If the fish piece is a bit long, you can also roll it up in the leaf.|
|10||Then fold in the edges.|
|11||Continue in this way with all the fish pieces.|
These can be made beforehand, even the day before, but the parcels should be kept refrigerated, under plastic film.
|12||Prepare the sauce of your choice.|
Heat serving plates.
Melt the knob of butter in a frying pan, then put in the parcels, with the top side downwards in the butter. Cook like that for 2 minutes, covered, then for two further minutes on the other side, uncovered.
|13||Divide the parcels between the serving plates, add sauce and serve immediately.|