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Serves 4: 2 gilthead bream or sea bass, 8 bunches of spinach, salt, Moletto Extra-virgin olive oil Integrale.
To prepare: First prepare the spinach, leaving the bunches whole while washing them thoroughly. Bring water to boil in a pan, add the spinach bunches, bring the water back to a boil and, after 30 seconds, remove the spinach and place in ice water to preserve its bright green color. Clean the fish, removing only the interior without removing the external scales. Salt the outside and wrap in aluminum foil, sealing the ends. Place in an ovenproof dish and bake at 200°C for 15 minutes. Remove from the oven and let sit for 2 minutes. Bone the fish and place the filets on warmed plates, accompanied by the spinach dressed with salt and Moletto Extra-virgin olive oil Integrale.
Recommended wine:                                                              
Refosco dal Peduncolo Rosso Igt  Veneto Orientale