Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pan-fried fish with creamed spinach. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Creamed Spinach In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Pan fried fish with succulent flesh and golden crispy skin, with a spoonful of lemon butter drizzled over and a pile of indulgent, creamed spinach. The absolutely best thing to do with a boring bass or bream fillet.
Pan-fried fish with creamed spinach is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pan-fried fish with creamed spinach is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pan-fried fish with creamed spinach:
- Prepare 1-2 scaled fish fillets per person: bass, bream, haddock, hake or snapper, as long as they are not too thick (1-1 ½ inch)
- Take salt and pepper
- Make ready plain flour for dusting (optional)
- Take oil for frying
- Make ready 1 tbsp. butter
- Prepare lemon wedges for serving
- Take For the creamed spinach:
- Make ready 300 g fresh spinach or a bag of frozen
- Make ready 1 tbsp. butter
- Prepare 2 cloves garlic, peeled and pressed
- Take 200 ml double cream
- Take 1/2 tsp grated nutmeg
- Take salt and pepper
- Get 3-4 tbsp. grated Parmesan
The creamed spinach in my Dairy-Free Fish Florentine will go fabulously with any protein on top- steak, chicken, or even eggs to name a few. Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. What makes this creamed spinach recipe a stand-out?
Instructions to make Pan-fried fish with creamed spinach:
- For the creamed spinach: thaw the frozen spinach, wash the leaves if using fresh. Blanch it with boiling water or microwave for 3-4 minutes on full power. Leave to cool.
- Squeeze most moisture from either the blanched or the thawed spinach and chop it roughly.
- Melt the butter in a medium pan, add the pressed garlic and let it sizzle for a few seconds. Pour in the cream and turn up the heat. Season with the nutmeg, salt and pepper and cook down for about 3 minutes. Stir in the grated cheese and cook for further 2 or 3 minutes. Add the spinach to the mixture, stir in and cook on medium heat with the lid on for 10 minutes plus further 5 or 10 with the lid off, to let most of the liquid evaporate.
- Now cook the fish: rinse the fillets and pat dry very well, especially the skin side. Score the skin across two or three times on each fillet. Season the skin side with salt and pepper and lightly dust with flour if you like, shake off the excess.
- Heat a little oil in a heavy pan or skillet – make sure it’s very hot. Place the fillets in the pan, skin side down and press gently with a fish slice to stop them curling. Season the flesh side with salt and pepper. Cook for about 3 minutes until the flesh around the edges turns opaque and the skin is crisp.
- Turn off the heat and flip the fillets over – they will cook on the residual heat in the pan. Add a knob of butter and swirl it around, basting the fish. Leave the fillets there for a minute. Transfer to warm plates and serve with the spinach.
It's easy to make, full of flavor and reheats well! Remove stems from spinach and chop. Heat sauce ingredients (per recipe below) and seasonings. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper.
So that is going to wrap this up for this exceptional food pan-fried fish with creamed spinach recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
