Pan-fried fish with creamed spinach. 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. Hardly in case of this recipe; if you cook your fish in a good non-stick pan you will only need the drop of oil that will make the skin crisp. This pan fried seared salmon is poached in its own sauce rendering it flaky and moist.
Heat the pan first before adding the oil – I have NEVER had problems with fish sticking to the pan since I adopted this technique. Serve with fish fillets and lemon wedges if preferred. Divide the oil between the pans.
Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, pan-fried fish with creamed spinach. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. Hardly in case of this recipe; if you cook your fish in a good non-stick pan you will only need the drop of oil that will make the skin crisp. This pan fried seared salmon is poached in its own sauce rendering it flaky and moist.
Pan-fried fish with creamed spinach is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Pan-fried fish with creamed spinach is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pan-fried fish with creamed spinach:
- {Prepare 1-2 of scaled fish fillets per person: bass, bream, haddock, hake or snapper, as long as they are not too thick (1-1 ½ inch).
- {Make ready of salt and pepper.
- {Take of plain flour for dusting (optional).
- {Prepare of oil for frying.
- {Prepare 1 tbsp. of butter.
- {Take of lemon wedges for serving.
- {Take of For the creamed spinach:.
- {Get 300 g of fresh spinach or a bag of frozen.
- {Take 1 tbsp. of butter.
- {Make ready 2 cloves of garlic, peeled and pressed.
- {Make ready 200 ml of double cream.
- {Make ready 1/2 tsp of grated nutmeg.
- {Take of salt and pepper.
- {Get 3-4 tbsp. of grated Parmesan.
Fish and lemon are a great match and when fennel, capers and cream are added it becomes sublime! Serve over wedges of crisp cos lettuce as an alternative to a green vegetable. Pan-Fried Fish with Spinach and Zucchini Noodles. I prepare spinach like this routinely but never with onion so I knew when I saw this recipe I was going to love it.
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..
Using the ingredients called for I did prepare this a little differently. Divide the spinach leaves over two dinner plates. Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Swap the tilapia in this salad for any other kind of white fish, like cod or grouper, or try adding pan-fried shrimp instead. To prevent your tilapia from breaking apart when you.
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