What’s cooking with Tina!

• 4 white fish fillets
• 4 spinach leaves, shredded
• 2 small zucchini,sliced
• 1 small red pepper, sliced
• 1 stick celery, sliced
• LEMON BUTTER SAUCE
• 1 tablespoon water
• 1 tablespoon white vinegar
• 185g butter
• 1 teaspoon grated lemon rind
• 2 green shallots, chopped

Combine spinach and zucchinni in shallow dish, cover,cook on high 1 minute. Add pepper and celery to spinach. Place fish on top, cover, cook on high 5minutes, top with Lemon butter sauce.

Lemon Butter Sauce: Combine water, vinegar and on-third of the butter in dish, cook on high1 minute. Cut remaining cold butter into small cubes, gradually whisk into Sauce until thick, stir in lemon rind and shallots.

Serves 4