Red Throated Emperor with Spinach

Monday fish day is back for me as a way of:

a) being healthy

b) stretching my fish parameters

c) observing the dictates of the Monday crucifixion sect.

The seafood market at Innaloo had already packed away the whole fish so I grabbed some Red Throated Emperor fillets. I’d never heard of it but may be related to Red Emperor via a breeding program with this guy.

This is from a recipe for Skipjack in the Western Angler Second Simple Seafood cookbook. The book’s proven indispensable for dealing with seafood over here. The recipes are easy, require few ingredients, build up a knowledge base, and only one has disappointed.

  • 400gm of fillets -chopped into 3x bite pieces
  • head of spinach (rinsed, rinsed and rinsed again and then roughly chopped)
  • 2medium onions – sliced
  • half a cup of water
  • 1tbs lemon juice
  • 1 tbs capers -chopped (didn’t have any)
  • salt and pepper
  • tasty cheese (used gruyere)

Grease a baking dish with some butter, put the spinach on the bottom, season, put the fish on, then the onion and then pour over the lemon juice and water. Cover the dish with foil and put in a 200C oven for 25 minutes. Take out the dish and sprinkle the cheese on top and return to the oven until the cheese has browned a little.

Easy and good. The capers would have added a little bit more flavour but the cheese was tops.