1. Marinate the pomfret fillet with lime juice salt and pepper.
2. Blanch the spinach and squeeze the water, chop. saute the onion and garlic add spinach keep warm.
3. Marinate the vegetables with olive oil, salt & pepper and grill it.
4. Dust the pomfret in the refined flour and panfry it with olive oil.
5. Saute the chopped onion and garlic; add diced seafood, seafood stock, white wine and saffron, add some beurre manie.
6. Arrange the spinach in the center of the plate place the grilled vegetables over the spinach.
7. Place the panfried pomfret and pour the valentino sauce on top. garnish with fresh herbs.

Serves:4