Preheat the oven to 375°F (190°C). In a baking dish, place the Tullibee fillets. Drizzle with olive oil, lemon juice, salt, pepper, and minced garlic. Bake for about 20 minutes or until the fish flakes easily with a fork.

Make the Spinach and Cheese Scramble

In a large bowl, whisk together the eggs, milk, salt, and pepper. In a skillet over medium heat, sauté the chopped spinach until wilted. Add the egg mixture and cook, stirring gently, until the eggs are just set. Stir in the shredded cheddar cheese and fresh dill.

Toast the Bread

While the Tullibee and scramble are cooking, toast the whole grain bread slices until golden brown.

Prepare the Sweet Component

In a separate bowl, combine fresh berries with maple syrup for a refreshing topping.

Serve

Plate the baked Tullibee alongside the spinach and cheese scramble, and serve with toasted bread. Drizzle the berry mixture over the toast or serve it on the side.