Recipe of Super Quick Pan-fried fish with creamed spinach
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. Pan fried sea bass or bream with crispy skin; what a great way to cook fish. #Pan Fried Fish, with a topping of Creamy Lemon Butter Garlic Sauce, together with a side of Butternut and Creamed Spinach! This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Pan Fried Fish is a thing of beauty, with its beautiful crispy golden crust and juicy flesh inside. Crispy Pan Fried Fish recipe video! What can be better than a side of creamy, nutmeg-infused spinach?
Hi, I'm Annette. Today, I will show you a way to prepare pan-fried fish with creamed spinach recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. This time, I'm gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Pan-fried fish with creamed spinach Recipe
Pan-fried fish with creamed spinach is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Pan-fried fish with creamed spinach is something which I have loved my whole life. They are fine and they look wonderful.
Pan-fried fish with creamed spinach is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Pan-fried fish with creamed spinach is something that I have loved my entire life.
To get started with this 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 cook that.
The ingredients needed to make Pan-fried fish with creamed spinach:
- Take 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).
- Prepare of salt and pepper.
- Make ready of plain flour for dusting (optional).
- Get of oil for frying.
- Prepare 1 tbsp. of butter.
- Take of lemon wedges for serving.
- Get of For the creamed spinach:.
- Get 300 g of fresh spinach or a bag of frozen.
- Make ready 1 tbsp. of butter.
- Make ready 2 cloves of garlic, peeled and pressed.
- Get 200 ml of double cream.
- Prepare 1/2 tsp of grated nutmeg.
- Get of salt and pepper.
- Take 3-4 tbsp. of grated Parmesan.
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..
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