1- Ask your fishmonger to cut the cod into 2 cm thick steaks. Dry the fish in paper towel. Lightly salt andpepper.2- Wash the lemons and dry them. Finely grate the peel from the 2 lemons and squeeze the juice from one lemon.
3- Chop the washed and dried parsley. Mix the parsley and the lemon peel and set aside.
4- Pour the juice of 1 lemon in the Aroma Diffuser and fill up to the “Max” level.
5- Carefully wash the spinach and coarsely chop it (but remove any hard stalks). Arrange it in the lower and upper steam baskets.
6- Wash the mushrooms and trim off any long stalks. Thinly slice the mushrooms then arrange them on top of the spinach in the lower and upper baskets.
7- Put cod steaks on the fish plate and sprinkle over the parsleyed lemon peel. Drizzle over spray 2 tablespoons of olive oil. Place on top of the steam baskets. Put the lid on the steamer and cook for 15 - 20 minutes.
8- Arrange the fish and the vegetables on warmed plates and drizzle with a little more olive oil.