- 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
- Juice of ½ lime
- Salt and black pepper to taste
- 1 cup onion half rings
- 1 cup sliced leek
- 150 g (5 oz) sliced bacon (preferably lean)
- ½ bunch spinach, tough stems discarded
- 1 tablespoon unsalted butter, or extra virgin olive oil, to sauté the vegetables
- Flour – enough to dust the fish fillets
- Canola oil – enough for shallow frying
- Season fish fillets with lime juice, salt and pepper.
- Bring a pot of water with 1 teaspoon salt to a boil. Add the spinach leaves and cook for up to 30 seconds. Remove the leaves from the water and plunge them immediately in ice cold water. Drain the excess water and set aside.
- Cook the bacon in a frying pan with no oil added until golden brown.
- Remove the bacon from the pan and discard the excess fat, then pat dry with paper towels. Melt the butter in the same pan and sauté the onion and the leek until wilted. Season with salt and pepper, being careful not to over salt it, as the bacon already has salt. Turn off the heat and returned the bacon to the pan.
- Drain the excess lime juice from the fish fillets and pat them dry with paper towels. Coat them with flour, shaking the excess off.
- Heat a frying pan with enough canola oil to cover the bottom of the pan and fry the fish fillets until golden brown.Arrange a bed of bacon, leek and onion in a plate. Place the fish fillets on top of it and finish with a bunch of blanched spinach leaves.
*Suggestion for a lighter version: preheat the oven to 200°C (400°F / gas mark 6). In an ovenproof casserole dish, spread the raw sliced onion, leek, bacon and spinach leaves. Arrange the raw fish (without breading) on top of the vegetables. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes.