Recipes for healthy vision

Oysters with Spinach and Fennel

Total time: 28 min

Prep Time: 25 min
Cook Time: 3 min

Serves: 4

Lutein and zeaxanthin rich spinach beautifully compliments delicate oysters, an excellent source of zinc.

16 oysters in the shell, opened and top shell discarded
30 g (1 oz) butter
1 shallot, finely chopped
100 g (3½ oz) potato, peeled and finely diced
100 g (3½ oz) bulb of fennel, finely diced
100 g (3½ oz) spinach, torn into pieces
1 tbsp lemon juice
2 tbsp chopped parsley
salt and pepper
lemon wedges to serve


  1. Check the oysters to make sure there are no bits of shattered shell on them. Arrange them, on their half shells, in four individual flameproof dishes, or on one large dish, and season with salt and pepper to taste. (Propping the shells with crumpled foil will prevent them from tipping.)
  2. Preheat the grill to moderate. Heat the butter in a frying pan, add the shallot and cook over a gentle heat for 2 minutes or until beginning to soften. Add the diced potato and fennel and cook gently for 10 minutes or until tender, stirring occasionally.
  3. Stir in the spinach and cook for 1–2 minutes or until the spinach has just wilted. Add the lemon juice, parsley and seasoning to taste. Spoon 1 tbsp of the mixture over each oyster.

Cook the oysters under the grill for 3 minutes or until the topping is tinged brown. Serve immediately, with lemon wedges.