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1
Combine water, white wine, dill, basil, salt and pepper into large skillet
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2
Bring to a boil over medium heat
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3
Cover, reduce heat and simmer 5 minutes
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4
Cut fish into 4 servings
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5
Add fish; cover and simmer 10 minutes or until fish flakes easily
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6
Gently remove fish with slotted spoon, reserving cooking liquid
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7
Set fish aside and keep warm
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8
Bring cooking liquid to a boil; cook over high heat 12 minutes or until liquid is reduced to almost 1/4 cup
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9
Add spinach for about 1-2 minutes to shrink spinach
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10
Place spinach on serving platter
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11
Sprinkle with chopped cashews
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12
Arrange fish over spinach
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13
Squeeze fresh lemon on fish to serve
