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Video: Leafy Green Vegetables
Like mom always said: Eat your greens! Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your cooking.
2 5-oz bass fillets
5 grape tomatoes, sliced
1 clove garlic, thinly sliced
1 tbsp chopped fresh Italian-leaf parsley
Juice 1/2 lemon
2 large shallots, diced
1 tbsp olive oil
8 oz baby spinach
1/4 cup low-fat feta cheese
Preheat oven to 350°F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lemon juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
In a medium skillet over medium-high heat, sauté shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes.
Serving Size: 5 oz fillet, 2 1/2 tomatoes, 3/4 c spinach-feta mixture
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