When it is thick and beginning to bubble, about 4 to 5 minutes, add the onions, garlic, nutmeg, cayenne pepper, white pepper, black pepper, paprika, salt and spinach.

Nutrition per serving: kcal 397kcal / protein 30g / iron 1.5mg / carbs 38g Ingredients 600g fish, e.g. haddock, hake, monkfish, trout, skinned and boned 600ml milk 1/2 onion 1 bay leaf 6 ...

Add spinach and sauté 2 minutes more. In a medium mixing bowl, combine the onion/spinach mixture, the feta, egg whites and Parmesan. Mix well.

Salt and pepper the outside and inside of the fish. Place two or three lemon and orange wedges inside the fish, along with a whole sprig of rosemary. Set aside. In a sauté pan large enough to fit ...

Add the fish pie mix, prawns, coconut and diced celery. Stir well, then pour into the base of a deep-sided 18x22cm pie dish. Preheat the oven to 180°C fan.

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Serves 4-6. Note: To keep it simple, this recipe calls for spinach, but use any greens (or mix of greens) you have — kale, turnip greens, lamb’s quarters and chard are all great here.

2 teaspoons fresh thyme or dill 1. In a shallow dish, or pie plate, whisk the flour with the salt and pepper. Coat the fish filets with the flour mixture, and shake off excess flour. 2.