Lime-Scented Orange Roughy and Spinach

Ingredients

• 10 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 cup carrots thinly sliced
• 1 teaspoon ginger fresh grated peeled
• 2  garlic cloves minced
• 0.3 cup green onions sliced
• 3 tablespoons juice of lime fresh
• 1 teaspoon lime rind grated
• 4  lime wedges 
• 0.3 cup mirin sweet ( rice wine)
• 1 tablespoon olive oil 
• 24 ounce orange roughy fillets 
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add carrot; saut 2 minutes or until tender.
4. Add garlic; saut 15 seconds.
5. Add 1/4 teaspoon salt and spinach; saut 2 minutes or until spinach wilts.
6. Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).
7. Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet.
8. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges.
9. Place foil packets in a single layer on a jelly-roll pan.
10. Bake at 400 for 20 minutes or until fish flakes easily when tested with a fork.
11. Serve with lime wedges.