Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pan-fried fish with creamed spinach. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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. Before we get on to the details and secrets of how to perfectly cook a fish fillet in a pan, allow me a little rant on the semantics: there seems to be.
Pan-fried fish with creamed spinach is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Pan-fried fish with creamed spinach is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pan-fried fish with creamed spinach:
- Get 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
- Get plain flour for dusting (optional)
- Get oil for frying
- Make ready 1 tbsp. butter
- Get lemon wedges for serving
- Prepare For the creamed spinach:
- Take 300 g fresh spinach or a bag of frozen
- Get 1 tbsp. butter
- Take 2 cloves garlic, peeled and pressed
- Take 200 ml double cream
- Prepare 1/2 tsp grated nutmeg
- Make ready salt and pepper
- Get 3-4 tbsp. grated Parmesan
Pan-fried Cornish Megrim Sole with Creamed Spinach Cornish Megrim Sole is part of the same family as Brill and Turbot and makes a great alternative in Dover or Lemon Sole recipes. It's a fairly small flat fish with very pale white, sweet and flavourful flesh. Saute the onions and garlic until transparent, add the spinach and cook until wilted. Salt the onion/spinach mixture to taste, then remove it from the pan to a bowl.
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.
Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Then, spinach is lightly sauteed together with garlic, sun-dried tomatoes, artichokes, and capers. Pan-seared salmon fillets are served over the bed of sauteed vegetables. Spinach is packed with nutrients and antioxidants.
So that’s going to wrap it up for this special food pan-fried fish with creamed spinach recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
