White Fish in Bacon with Spinach
White fish gives this dish lean protein, while the bacon adds deeper flavor and helps keep the fillet juicy. Spinach and garlic make the side more mineral-rich and balance the richness well. This is a quick everyday dinner that does not need much prep.
Cut the white fish (600 g) into portions, season it with salt (to taste) and black pepper (to taste), then wrap each piece with bacon (100 g). Slice the garlic (8 g) thinly and squeeze a little juice from the lemon (20 g).
In a dry or lightly greased pan, quickly fry the fish wrapped in bacon until browned and cooked through, usually 2-3 minutes per side. In another part of the pan, or after the fish is done, heat the olive oil (30 g), add the garlic, and after a few seconds add the spinach (400 g).
Cook the spinach for 1-2 minutes until it wilts, then splash it with lemon juice and serve it with the bacon-wrapped fish. If the fillets are thick, cover the pan for a minute after browning so the fish finishes inside without drying out.
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