Brown butter fish with basil, capers and spinach
A lightly seared fish and green garlic sautéed spinach is drizzled with a simple brown butter lemon sauce, illustrating the beauty of simplicity.
- 6-ounce fish fillets
- 1 lemon
- medium bunch basil
- 2 stalks green garlic
- 1 tablespoon capers
- 8 cups loosely packed spinach
Pick leaves off basil and roughly chop.
Rinse, trim off ends and thinly slice green garlic.