Spinach Pasta with Tomato Sauce and Pink Dorado Fillet

Blend the thawed spinach with water, whisk with the eggs, and combine the mixture with the flours (wheat and semolina).

Knead into a firm dough, flatten with your hands, wrap in plastic, and let rest for 30 minutes.

Roll out the dough and cut it into wide noodles resembling pappardelle.

Remove the head and viscera of the dorado, lightly brush with olive oil, wrap in foil, and bake at 200°C for 20 minutes.

Remove the skin and fillet the cooked fish, making sure to debone it.

Sauté the garlic in heated olive oil for 30 seconds, then add the tomatoes.

Season with salt and black pepper, simmer for 2-3 minutes, and gently fold in the fish fillet.