Crispy Skin Fish with Capers, Pine Nuts and Garlic Spinach

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes

Ingredients

Tick off the ingredients as you buy them

Moro Frutal Extra Virgin Olive Oil
2 tablespoons lime or lemon juice
2 tablespoons Capers
2 tablespoons Chopped fresh dill
2 tablespoons Pine nuts
4 White fish fillets (blue eye, snapper, barramundi)
Sea salt and freshly ground black pepper, to taste
2 Cloves garlic, crushed
150g Baby spinach leaves

Shake 1/3 cup Moro Frutal Extra Virgin Olive Oil with lime juice, capers and dill together in jar. Heat 1 tablespoon olive oil in a frypan and fry pine nuts for a few minutes until golden. Drain on absorbent paper. Season fish fillets on both sides. Heat 1 tablespoon olive oil in the pan and panfry fish, skin side down for 5 minutes until skin is crisp. Turn over and cook a further 3-4 minutes until cooked through. Remove from pan. Add 1 tablespoon olive oil to pan and sauté garlic and spinach until spinach just starts to wilt. Serve fish with garlic spinach drizzled with caper dressing and sprinkled with black pepper