Roasted brill fillet with spinach fresh and light

Brill is the weekday fish when you want to eat light without sacrificing flavor. It's a white fish neutral enough to pair with any season. Fresh spinach peaks April through September, but quality frozen spinach works fine if you can't find fresh. Rose garlic arrives June-July, but regular garlic works once you've removed the germ. For occasions, this suits weekday lunches or sober Sunday dinners after heavy meals. It's not a special-occasion dish, it's good sense cooking. Wine-wise, choose a crisp dry white without oak: Chablis, Sancerre, or Muscadet from the Loire region. Avoid oaked whites, they overpower the fish's delicacy. A dry Savoie white works beautifully too. The accompaniment is already built in: wilted spinach is the base, soft garlic and almonds add crunch and subtle sweetness. Add a simple green salad after if you're hungry, but nothing more. It's a complete plate as is. Worth noting: this recipe suits diabetics well because there's no added sugar and almonds provide good fats. Your other guests will enjoy it just the same without realizing they're eating light.