Ingredients
- 6 large tomatoes, roughly chopped, with the juices reserved
- 1 cup roughly chopped onions
- 1/4 cup finely chopped fennel
- One 10-ounce package frozen spinach
- 1/2 cup dry vermouth or fish stock, or 1/4 cup clam juice combined with 1/4 cup water
- 8 small firm, white fish fillets such as scrod (about 3 ounces each)
- 2 tablespoons unsalted butter
- One 10-ounce can lima beans, drained
Preparation
Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, combine two thirds of the tomatoes, all of the tomato juices, the onions and the fennel. Cook, stirring frequently, until the onions are translucent and the juices have almost evaporated, 5 to 7 minutes. Cover and keep warm.
Meanwhile, cook the spinach according to the package directions. Drain and keep warm.
Pour the vermouth, fish stock, or diluted clam juice into a large oven-proof skillet. Arrange the fish fillets side by side. Cover and bake for 10 to 15 minutes, or until the fish is thoroughly cooked.
Remove the fish fillets from the skillet and set aside. Place the skillet over medium-high heat and add the butter, lima beans, and salt and pepper. Heat thoroughly, stirring constantly, for about 3 minutes.
Place 4 of the fish fillets onto a serving plate, top each one with a quarter of the spinach and an eighth of the tomato sauce. Place the remaining fish fillets on top and coat with the remaining tomato sauce.
Pour the lima bean sauce over the fish fillets. Sprinkle on the remaining chopped tomatoes and serve.
