SUPERBLY HERBY GROUPER OVER LEMONY GARLIC SPINACH AND GARBANZO BEANS

Preheat your oven to 350 degrees.

Place the fish filets in a shallow baking dish.  Whisk together the lemon juice and soy sauce and pour over the fish turning to coat.  Let marinade at room temperature for 20-30 minutes while you prepare the herb topping and vinaigrette.

Combine the flour and Superbly Herby spices in another shallow dish and whisk to combine.

Whisk together the olive oil, vinegar, Dijon, and honey in a small bowl.  Set aside.

Heat 3 tablespoons of olive oil in a large oven-proof non-stick skillet.  Note – if you don’t have an oven-proof skillet, you can transfer the filets to a rimmed sheet pan lined with foil or parchment paper for baking.

Take the filets out of the marinade and let any excess moisture run off.  Press the filets in the herbed flour mixture to coat on both sides.  Place the filets in the hot oil and sear until golden brown, about 2-3 minutes per side.  Place the pan in the preheated oven to finish cooking, approximately 5-10 minutes, depending on the thickness of the filets.  Do not overcook.  They are perfect when a fork easily slides in and out of the center of the filets and the fish flakes easily.  Remove from the oven and immediately top with the vinaigrette in the pan.  Note, you may not use all of the vinaigrette depending on how many filets, but use enough to coat them all.

While the fish is in the oven, prepare the spinach and garbanzo beans.  Heat the butter and olive oil in a large deep skillet over medium high heat.  Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2-3 minutes.  Add the spinach and continue to cook tossing the spinach until it is just wilted. Stir in the garbanzo beans and add the salt, pepper, and lemon juice to the pan.  Cook for 1- 2 minutes more until everything is well combined and coated.

Serve the fish over the spinach and beans.