Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, pan-fried fish with creamed spinach. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pan fried skin-on fish fillets with creamed spinach. It's simple: all you need is for the fish fillet skin to be really dry and the pan to be really hot. Serve with fish fillets and lemon wedges if preferred.
Pan-fried fish with creamed spinach is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Pan-fried fish with creamed spinach is something which I have loved my entire life.
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 cook that.
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)
- Make ready salt and pepper
- Take plain flour for dusting (optional)
- Take oil for frying
- Get 1 tbsp. butter
- Prepare lemon wedges for serving
- Make ready For the creamed spinach:
- Prepare 300 g fresh spinach or a bag of frozen
- Prepare 1 tbsp. butter
- Get 2 cloves garlic, peeled and pressed
- Make ready 200 ml double cream
- Prepare 1/2 tsp grated nutmeg
- Prepare salt and pepper
- Get 3-4 tbsp. grated Parmesan
To serve: Divide the vegetables between shallow bowls and top with the fish and olives, spooning the fish pan juices over the top. A quick and easy Pan-Fried Fish with Gnocchi, Mushrooms & Spinach recipe, from our authentic Italian cuisine collection. To make this delicious fish dish, you'll combine gnocchi, spinach and mushrooms in a creamy sauce before letting them bubble away to make a rich, flavourful base. Once the cream has reduced, remove the pan from the heat.
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.
Carefully transfer half of the mixture to a food processor or blender and puree until smooth. 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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