Grivadi with spinach

Blanch the spinach. 

Sauté the spring onion and as soon as it starts to change color add the tomatoes and the spinach. Add salt, pepper, the dill, the rice and about 3/4 cup water. Mix all the ingredients and place them in a pyrex baking tray. Coat the fish in flour and place it on top of the spinach. 

Bake at 220°C until the fish is done and has a nice red colour.