STEP ONE: make Hawaij butter.

Mix 1/4 cup soft salted butter with 1 tablespoon Hawaij. You can find more ideas on how to use your leftover butter here.

STEP TWO: gather your ingredients

• 2 fillets of sole fish (approx 150g per piece) remove any bones. I like the tender taste of Sole in this recipe but any other white fish fillet will do as well; sea bass, red snapper, cod, etc.

• spinach

• cherry tomatoes

• the hawaij butter you just made

• Also have oil on hand, the regular type. I use sunflower oil

STEP THREE: sautee the tomatoes & spinach

I like to heat the pan, add a touch of oil, and then add the vegetables one at a time. Once the tomatoes get nicely charred, remove them. Cook the spinach until it’s fully wilted and all of the water evaporates. Lightly season with salt. (Feel free to skip the salt here since we are adding more to the pan with the salted butter.)

Once you put the veggies aside, using a paper towel, wipe the pan so the residues doesn’t burn.

STEP FOUR: sautee fish, add butter

Using the same method as the veggies; heat the pan, add a bit of oil, lightly season the fish with salt and place your fish fillets in the pan until cooked to golden perfection. Once they are just about ready - add the butter. Approx 1 tablespoon of butter per fillet.

STEP FIVE: add the veggies and serve!

Once you added the knob of butter, start basting the fish and covering it with the butter until the fish soaks up all the flavor. Add the tomatoes and spinach and serve in the pan.

This dish would go perfectly with a side of mashed potatoes/israeli couscous or anything else you fancy.