Source: dLife

Homemade pesto and grouper wrapped in spinach garnished with fresh lemon slices.

Servings

10 fresh basil leaves
0.25 cup fresh chopped spinach
2 tbsp chopped parsley
1 tbsp sliced almonds
1 medium garlic cloves , minced
2 tsp olive oil
2 tsp fresh lemon juice
0.12 tsp salt (optional)
0.25 tsp black pepper
1 lb grouper fillets, raw (4 pieces, 1-1/4" thick)
20 fresh spinach leaves
1 fresh lemons

1 Preheat oven to 375°F.
2 In food processor, purée basil, spinach, parsley, almonds, garlic, oil, lemon juice, salt, and pepper.
3 Place 5 spinach leaves on paper towel. Microwave 15 seconds, on high.
4 After spinach cools, place 3 leaves on flat surface, overlapping them.
5 Place fillet on top of leaves. Dollop 1/4 of pesto on top of fillet. Cover with 2 remaining spinach leaves. Seal edges of spinach, pressing top and bottom leaves together with fingers.
6 Line 13" x 9" x 2" baking dish with parchment paper. Place first spinach wrapped fillet in baking dish.
7 Repeat Steps 3-5 for remaining spinach and fillets.
8 Slice lemon into 12 thin slices. Place 3 slices on top of each wrapped fillet.
9 Bake 15 minutes, until fish is firm. Serve.