Over the years our Feast of the Seven Fishes has evolved, transformed and developed into a variety of gourmet delicacies. When I first met my husband it was a extravaganza of fried fish; flounder, shrimp, oysters, calamari, accompanied by baccala stew, clams casino and pasta with anchovy. It later evolved into flounder stuffed with crab meat, shrimp and scallop scampi, along with the baccala stew, clams casino and pasta puttanesca. We then changed the menu to mini crab cakes, clams casino, smoked salmon, flounder florentine, shrimp and scallop scampi, baccala salad along with pasta ala oil and garlic. This year we felt we were in a rut! I know that my husband and mother-in-law were shaking their heavenly heads in dismay as we pondered our changes to this year’s menu. We were inspired by a meal made by my older daughter a few weeks before, which included halibut, roasted tomatoes and broccoli rabe. We were awed by the beauty of the dish and how festive it was. We decided on spinach sautéd with garlic, red pepper flakes and olive oil. Our fish was topped with a mixture of gluten free bread crumb, parsley, salt and pepper. We drizzled the fish with a combination of olive oil, butter, lemon juice and lemon zest that we let sit for 24 hours so the flavors would marry together. We roasted the fish with fresh grape tomatoes at 375 for 30 minutes. Once the fish was cooked we plated it a on top of the spinach surrounded by the tomatoes. I must say it was a Christmas masterpiece in taste and appearance! This is definitely a new awesome change to our Seven Fish Feast! Mom and Joe would be very proud.