Updated: Sep 16
Three ounces freshwater cod, poached. (Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 70–80 °C (158–176 °F)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food.) Why I don't eat meat!
Half cup cooked fresh organic spinach in 1/2 teaspoon olive oil and fresh fried garlic The Liquid on the plate is water from the spinach not oil. That’s lunch.
I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.