made this tasty Ottolenghi dish tonight with this weeks fish share, striped bass. Maybe I have reported this recipe before, but even tho it is multistepped (read the whole thing, the ingredients repeat) the result is excellent. He cites a tunisian inspiration but the seasooning and use of herbs, dried lime and sour is reminiscent of iranian and other persian gulf dishes. Served with some left over brown rice on the side.
The spinach cooks to a rather dark color but its a delicious flavor, and its great combo. the recipe calls for whizzing the herbs and spinach in the processor (resulting in a smooth sauce sort of like that in some saag paneer) but I used frozen spinach and chopped my herbs, it was just fine.
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