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

With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a baking sheet.

Lay the squash slices on the baking sheet and brush them with oil. Season with salt and pepper. Bake until tender, about 25 minutes.

In a bowl, combine the fish and herbes salées. Set aside for about 5 minutes.

In a non-stick skillet over medium-high heat, brown the fish in 30 ml (2 tablespoons) oil for about 2 minutes per side. Transfer to a plate and cover with aluminum foil.

In the same skillet over medium heat, soften the garlic and bell pepper in the remaining oil. Add the spinach and cook until it wilts. Season with salt and pepper.

Divide the squash among four plates. Place the fish on the squash and garnish with the spinach.

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