Lemon-steamed fish

Still feeling guilty after all of those rich meals around the holidays? Try this quick, simple and healthy recipe.

• 700g filet of zander, perch, or other fish
• salt, freshly ground pepper
• 2 organic lemons
• 1 (small) bunch parsley
• 400g fresh spinach
• 200g mushrooms
• olive oil

Dry off the fish filets and cut into ~3cm (1 inch) strips. Season with salt and pepper. Wash the lemons in hot water and remove the zest. Wash the parsley. Chop the lemon zest and parsley finely and combine. Press the juice of the lemons into 1/4 liter of water and add to a pot or wok large enough to hold a steamer.
Wash the spinach and coarsely chop. Add to the steamer. Clean the mushrooms, slice and place on top of the spinach. Finally, place the fish fillets on top of the bed of spinach and top with the lemon zest and parsley mixture. Drizzle with olive oil. Place the steamer in the pot, close lid and bring the lemon-flavored water to a boil. Once the water starts to boil, cook for about 5 minutes, or until fish is sufficiently cooked. Serve with potatoes, season with salt and pepper and drizzle with some more olive oil.