Cooking Instructions

1. 01

   Shake 1/3 cup Moro Frutal Extra Virgin Olive Oil with lime juice, capers and dill together in jar.

2. 02

   Heat 1 tablespoon olive oil in a frypan and fry pine nuts for a few minutes until golden.

3. 03

   Drain on absorbent paper.

4. 04

   Season fish fillets on both sides.

5. 05

   Heat 1 tablespoon olive oil in the pan and panfry fish, skin side down for 5 minutes until skin is crisp.

6. 06

   Turn over and cook a further 3-4 minutes until cooked through.

7. 07

   Remove from pan.

8. 08

   Add 1 tablespoon olive oil to pan and sauté garlic and spinach until spinach just starts to wilt. Serve fish with garlic spinach drizzled with caper dressing and sprinkled with black pepper