1. Cut fish into 8–10 cm pieces, pat dry, brush with olive oil, season with salt, pepper, rosemary, and thyme.
2. Fry in butter and olive oil with 2 whole garlic cloves, 3 minutes per side. Transfer to oven dish.
3. In same pan sauté chopped onion and garlic. Add mustard, cream, and lemon juice. Simmer 5 minutes.
4. Add spinach until wilted. Pour sauce over fish, bake at 180°C for 15 minutes. Garnish with parsley and lemon slices.
Ingredients
White Wine Pairing
Sauvignon Blanc: