Peruvian Fish

Peruvian Fish
(adapted by Randy Nufer – exact measurements not provided)

1 lb tilapia, defrosted
1 onion, chopped
1/2 red bell pepper, chopped
1 bag fresh spinach
3 garlic cloves, chopped
1 tomato, sliced thin
whole milk
3 tablespoons sour cream
1 cup parmesan cheese
1/2 tsp nutmeg
fresh basil
1 spring rosemary
2 tsp. crushed red pepper
salt & pepper to taste
olive oil
butter
balsamic vinegar or white wine
1/2 lime juice

par boiled rice
clove of garlic
olive oil
water

Saute garlic & onions in butter.
Create white sauce by combining 2 oz cold water in a glass with 2 teaspoons flour.
Stir and add to pan with garlic & onions.
Add salt & pepper.
Slowly add milk to create sauce until smooth and creamy.
Add 1/2 teaspoon nutmeg, crushed pepper, rosemary, & sour cream.
Add vinegar or white wine.
Stir in parmesan cheese.
Preheat oven to 400 degrees.
In a shallow baking pan, coat bottom with olive oil.
Place fish in one layer over oil.
Place blanched spinach over fish.
Pour white sauce over spinach.
Top with chopped red pepper.
Top with sliced tomatoes.
Sprinkle top with black pepper & fresh basil.
Cover dish with foil and bake at 400 degrees for 1 hour.
During the last 20 minutes of baking, remove foil to allow top to brown.

Prepare rice by placing olive oil in the bottom of a rice cooker.
Add minced onion and garlic.
For every 1/2 cup of par boiled rice, add just under 1 cup of water.
Cook rice as directed in your rice cooker.
To serve, spoon rice onto plate and place fish with sauce over rice.