Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pan-fried fish with creamed spinach. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pan-fried fish with creamed spinach is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pan-fried fish with creamed spinach is something that I’ve loved my entire life.
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 sea bass or bream with crispy skin; what a great way to cook fish.
To begin with this recipe, we must 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 that.
The ingredients needed to make Pan-fried fish with creamed spinach:
- Make ready 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)
- Get salt and pepper
- Make ready plain flour for dusting (optional)
- Get oil for frying
- Prepare 1 tbsp. butter
- Prepare lemon wedges for serving
- Make ready For the creamed spinach:
- Make ready 300 g fresh spinach or a bag of frozen
- Get 1 tbsp. butter
- Get 2 cloves garlic, peeled and pressed
- Make ready 200 ml double cream
- Prepare 1/2 tsp grated nutmeg
- Get salt and pepper
- Take 3-4 tbsp. grated Parmesan
Add the spinach and lemon juice and quickly toss together. Serve with fish fillets and lemon wedges if preferred. Divide the spinach leaves over two dinner p. I love fish and try to eat it once or twice a week.
Steps 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.
You can see all my fish recipes here! It's dreamy, delicious and the perfect pairing for the simple white fish. Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. Melt the butter and heat the olive oil in a large skillet over medium heat.
So that is going to wrap this up for this special food pan-fried fish with creamed spinach recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
