INGREDIENTS
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
½ cup vegetable broth
2 tablespoons minced fresh dill
½ teaspoon lemon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter
DIRECTIONS
Preheat the oven to 400 degrees F.
Layer spinach on the bottom of a 2-quart baking dish.
Arrange rockfish on top and scatter tomatoes around the fish.
Pour in broth and season the fish with dill, lemon pepper, garlic powder, onion powder, salt, and pepper.
Place a slice of lemon and onion on each fillet; top with butter. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
