Dice 1 large tomato, salt lightly, sprinkle with basil, and set aside. Saute 1 medium chopped onion and 3 minced cloves of garlic in a little olive oil. Add tomatoes, some chopped portobello mushrooms, 2 cups chopped fresh spinach, 1 teaspoon fresh lemon juice and saute for 3 minutes. Remove from pan, set aside. In the same pan add some olive oil and butter and fry 3 pounds filleted cod cut into chunks on high heat until golden brown on one side. Turn and fry 1 minute more. Reduce heat, add the vegetables, 1 tablespoon soy sauce, salt and pepper, and saute for another 3 or 4 minutes. Serve over rice.
