Quick-Roasted Fish With Spinach & Asian-Style Drizzle
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Spatula
- Tongs
- Microplane
- Aluminum foil
- Kitchen towel
Ingredients
- 1 pound (455 g) baby spinach
- 4 teaspoons oil, such as extra-virgin olive or vegetable
- Kosher salt
- 1 teaspoon garlic powder
- 1¼ to 1½ pounds (570 to 680 g) fish fillets
- Freshly ground pepper
- Lime-Ginger or Soy-Sesame Drizzle (See NOTE)
- Lime-Ginger Drizzle: 2 tablespoons fresh lime juice, plus:
- 2 tablespoons Asian fish sauce
- ½ teaspoon ground ginger
- ½ teaspoon hot red pepper flakes
- 2 teaspoons sugar
- Soy-Sesame Drizzle: 2 tablespoons soy sauce, plus:
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
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