Simply Paleo: Steamed Hake with Spinach, Onions, and Tomato

It may not come out looking pretty, but the taste of this dish will make you want to redefine your conception of beauty, so that you can say, “Yes, it is gorgeous just as it is.”Each Simply Paleo features a Paleo meal that requires minimal effort and delivers maximal tastiness. With these meals, preparation time, from washing the veggies, to preparing the plate, should be no longer than twenty-five minutes.

Steamed Hake with Spinach, Onions, and Tomato

Ingredients:

• 1 Tomato
• ½ Onion
• 1 Big Handful of Spinach
• 1 Boneless Hake Filet

These Simply Paleo meals are all easy to prepare, but this one is probably the easiest. First, chop your tomato, onion, and spinach, so that the tomato and the onion are in bite-sized pieces, and the spinach in short ribbons. Because the tomato’s juice will provide enough lubrication for the pan, cooking oil’s not necessary in this dish, but if you’d prefer, you can add a tablespoon to the pan before dropping in the veggies, and then setting the flame at medium-high. Once the tomato’s juice has filled the pan, which shouldn’t take longer than a few minutes, add your hake filet, and then cover the pan. After seven minutes, flip the filet, but do so gently, because with this dish, hake tends to fall apart rather easily. After about fifteen minutes, the food should be ready, with the hake cooked throughout, and the vegetables having melded their flavors. With five minutes prep time, and fifteen minutes cook time, this dish is ready in twenty minutes.

So easy to prepare, and yet so tasty. The hot pan causes some kind of alchemy of tastiness to occur among the veggies, with the onion and the tomato releasing their flavors into the tomato juice, and then the spinach soaking it up; just the veggies alone in this dish are absolutely delicious. But the hake offers a succulent counterpoint to the flavor amalgam of the vegetables, with the fish’s smooth taste contrasting perfectly with the vegetables savory goodness.