Ingredients (serves 2-4):
For Spinach Mixture: 

• 4.5 oz. fresh baby spinach
• 1/2 bunch watercress, stems trimmed
• 1 tsp. garlic, minced
• 1-1/2 Tbsp. green onions, minced
• 6 Tbsp. (3 oz.) unsalted butter, room temperature
• 1/4 cup breadcrumbs
• 1 tsp. tarragon leaves, dried
• 1/2 tsp. fennel seeds, ground
• 1/2 tsp. hot pepper sauce
• 1/4 tsp. salt

For Oysters:

• 12 fresh oysters
• 1/8 cup freshly grated Parmesan cheese

For Plating:

• Coarse salt, as needed
• Lemon wedges

Boil water in a pot (not included in ingredients list). Blanch spinach and watercress, squeeze out water then chop finely. In a bowl, place spinach and watercress, and remaining ingredients under “Spinach Mixture” and combine well.

Shuck oysters, discard the top shell. Top each oyster with 2-1/2 teaspoons of spinach mixture and sprinkle Parmesan cheese.

Add water to the Fish Roaster’s water tray, set rack to the standard height and preheat for 5 minutes.

Place oysters on the rack and roast for 6-8 minutes or until cooked through. Cheese will brown and sauce will sizzle. Repeat until all oysters are cooked.

Arrange oysters on coarse salt on a plate and serve with lemon wedges. Enjoy immediately while hot. 

Enjoy!