½ kilo Cream Dory fillet

Cooking cream

1 lemon

Spinach

Malunggay leaves

French beans

Carrots

Broccoli

2 Gloves of Garlic

Olive oil

Butter

Salt and pepper

Procedure:

1. Season Cream dory fillets with rosemary, salt, pepper and lemon juice. Set aside for 15 minutes.

2. Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has
melted and pan is hot. Sear the fish until golden on each side and cooked through (about 3-4 minutes,
depending on the thickness of your dory). Transfer onto a warm plate.

Sauce:

1. In a sauce pan boil the spinach in the water over high heat. Once it begins to steam, start timing it. Boil the
spinach for 3 to 5 minutes. Immediately transfer the spinach over a separate stockpot filled with ice water.
Allow it to cool in the ice water for 30 seconds to 1 minute. (The ice water "shocks" the spinach, preventing it
from losing its bright green color). Transfer it to a food processor together with the cooking cream and
malunggay leaves.

2. Using the same pan add olive oil and butter. Add the minced garlic, fry until fragrant (about 1 minute).
Reduce heat to low-medium, add the pureed spinach and cream.
3. Bring the sauce to a gentle simmer; season with salt and pepper to taste.
4. Add one tablespoon of lemon juice, allow to simmer
5. Serve with sautéed carrot strips, french beans and broccoli.
6. Alfalfa and parsley for garnish.