Fish with Herbes Salées | RICARDO

Ingredients

• 1 acorn squash, peeled and cut into 1/4-inch (1/2-cm) slices
• 3 tablespoons (45 ml) olive oil
• 1 1/2 lb (675 g) white-fleshed fish fillet (grouper, yellowtail catfish, etc.)
• 2 tablespoons (30 ml) Herbes Salées (recipe follows)
• 1 clove garlic, finely chopped
• 1/2 red bell pepper, finely sliced
• 8 cups (2 litres) baby spinach
• Salt and pepper