Fried Fish and Green Spinach Rice

3 lemons

45 ml (3 tbsp.) olive oil

4 fillets of white fish (sole, haddock, tilapia or cod)

15 ml (1 tbsp.) garlic powder

Salt and pepper to taste

250 ml (1 cup) basmati rice, rinsed and drained

60 ml (1/4 cup) chopped shallots

750 ml (3 cups) Fresh Attitude baby spinach

180 ml (3/4 cup) vegetable broth

750 ml (3 cups) cherry tomatoes

1. Cut two lemons into slices. Set aside. Zester and juice the remaining lemon.
2. Pour 15 ml (1 tablespoon) of oil over the fish fillets. Season the fillets with lemon zest and garlic powder. Season with salt and pepper. Set aside on a plate.
3. In a saucepan, place the rice and 500 ml (2 cups) of water. Bring to a boil, then cover and cook for 18 to 20 minutes over medium-low heat.
4. Meanwhile, heat 15 ml (1 tablespoon) of oil in a large skillet over medium heat. Sauté the shallots for 2 to 3 minutes.
5. Add the spinach to the skillet and cook for 1 to 2 minutes, until wilted. Add 125 ml (1/2 cup) of vegetable broth and stir.
6. Transfer the mixture to the container of an electric blender. Season with salt and pepper. Blend until smooth.
7. Add the puree to the saucepan with the rice and stir.
8. In the same skillet, heat the remaining oil over medium heat. Cook the fish fillets for 2 to 3 minutes.
9. Flip the fillets, then cover them with the reserved lemon slices. Add the remaining broth and cherry tomatoes. Continue cooking for 4 to 5 minutes over low heat.
10. Serve the fish with rice and drizzle with lemon juice.