• Blanch fresh spinach leaves for 1 minute in boiling water, cool them under running water and let them drip-dry well. Add salt and pepper and spread them on the bottom of an ovenproof dish
• Carefully put the dry fish fillets that have previously been defrosted
• Place the fillets on the spinach bed and baste them with a little olive oil, add some pepper
• Sprinkle with chopped chives and some very finely cut coriander leaves. Add some cherry tomatoes cut in cubes
• Put in the oven at 180 degrees for 20 to 30 minutes, depending on the thickness of the fillets

Serve with white rice and a glass of Heida La Leyraz.