Jackson Pollock

Ingredients

• 8 ounces spinach (about 3 cups)
• 3/4 cup parsley leaves
• Sea salt flakes or kosher salt
• Zest and juice of 1/2 unwaxed lemon
• 3 tablespoons vegetable oil
• 1 tablespoon extra-virgin olive oil
• 1 cup roughly chopped roasted red peppers in oil
• 1 clove garlic, minced
• 2 skinless pollock fillets (8 to 10 oz. total)

Preparation

1. Preheat oven to 400°F. In small bowl of a food processor, blitz 1 1/2 cups spinach with parsley, 1/2 tsp. salt, lemon zest and juice and vegetable oil until emulsified. Add olive oil; blitz again. Taste and season lightly with more salt if needed. Add up to 2 tsp. cold water to thin.

2. Tip roasted peppers and their oil into a small baking dish. Add garlic; sprinkle with salt and stir. Sit fish on top and bake until cooked through, 5 to 7 minutes.

3. Heat a large pan. Add remaining spinach; season with salt. Cover; cook until spinach wilts, about 2 minutes. With a slotted spoon, place spinach in dollops on a large plate. Cut fish pieces in half and add to plate. Arrange peppers around fish and spinach. Dribble a little of peppers' oil over fish. Streak with green sauce and serve.