1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach 2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water. 3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate. 4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds. 5. Add the spinach to the pan and cook until wilted. 6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth. (If you prefer a rustic texture, skip this step.) 7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling. 8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish. 9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

   1. Peel and thinly slice the onions. 2. Peel and finely mince the garlic cloves. 3. Cut the the baguette on the diagonal, into 20-24 pieces. 4. Slice the green onion. 5. Cut mushrooms into thick slices. 6. Add olive oil to a heated pan. Add sliced onion and caramelize them over medium heat until they are golden brown - about 25-35 minutes. Remove them from the heat and set aside. 7. Brush baguette slices with olive oil. Place them on baking sheets and broil until they are lightly toasted. Turn and repeat. Set them aside to cool. 8. Heat olive in a saute pan. Saute the garlic and green onion over medium heat about 1 min. 9. Add the mushrooms to the garlic and shallot mixture. Saute for 1 to 2 minutes over medium heat until they are wilted. Add thyme and season with salt and pepper to taste. Continue to cook the mushrooms until they are golden brown. Remove them from the pan and set aside. 10. Place the goat cheese in a bowl and stir it until creamy. Add the lemon zest and juice of 1/2 lemon. 11. Spread goat cheese mixture on the baguette toasts. Carefully pile on the sauteed mushrooms. Top them with caramelized onions.