"I keep my family on a very low-fat diet and calorie-conscious diet," Julie Ann Bunnell writes. "We eat a lot of fresh fish and vegetables, and spinach is a favorite in our house. I'm always trying new ways to present it to my family. This one was a total success."
FRESH BAKED FISH WITH GARDEN VEGETABLES
2 bunches green onions, chopped
1/4 cup olive oil
2 cloves garlic, minced
3 stalks celery, chopped
3 carrots, thinly sliced
2 large bunches spinach, rinsed well and chopped
1 cup mushrooms, chopped
1/2 cup parsley, minced
2 large tomatoes, peeled, seeded and diced
4 mint leaves, chopped, optional
Freshly ground pepper
2 pounds halibut, mahi mahi, swordfish, shark, salmon or sea bass steaks, cut 1 inch thick
2 lemons, cut in wedges
In large skillet saute green onions in oil until tender. Add garlic, celery, carrots, spinach, mushrooms, parsley, tomatoes and mint. Season to taste with salt and pepper. Cover and simmer 12 minutes.
Spoon half of mixture in large baking dish coated with non-stick vegetable spray. Cover with fish steaks, then spoon remaining vegetable mixture on top. Cover and bake at 350 degrees 20 to 30 minutes, or until flesh of fish separates with fork. Serve with lemon wedges. Makes about 6 to 8 servings.
-- JULIE ANN BUNNELL
\o7 The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.