Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pan-fried fish with creamed spinach. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pan-fried fish with creamed spinach is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Pan-fried fish with creamed spinach is something which I’ve loved my whole life. They’re nice and they look wonderful.
Pan fried skin-on fish fillets with creamed spinach. 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 something embarrassing about saying the word 'fried' out loud. I prepare spinach like this routinely but never with onion so I knew when I saw this recipe I was going to love it.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- 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)
- Prepare salt and pepper
- Make ready plain flour for dusting (optional)
- Take oil for frying
- Take 1 tbsp. butter
- Make ready lemon wedges for serving
- Get For the creamed spinach:
- Prepare 300 g fresh spinach or a bag of frozen
- Take 1 tbsp. butter
- Get 2 cloves garlic, peeled and pressed
- Get 200 ml double cream
- Take 1/2 tsp grated nutmeg
- Make ready salt and pepper
- Make ready 3-4 tbsp. grated Parmesan
Heat the pan first before adding the oil - I have NEVER had problems with fish sticking to the pan since I adopted this technique. Keyword: creamed spinach, date night dinner, pan seared fish. Add each halibut fillet very carefully to the pan with the good side down. For the pan-fried cod, heat the oil in a frying pan.
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.
Fry the cod, skin-side down, for a few minutes, or until the skin is golden. Turn the fish over and fry on the other side, until cooked through. Serve with fish fillets and lemon wedges if preferred. Fish: Dust both sides of the fish with turmeric and season with salt and pepper. You still want them to be crisp.
So that is going to wrap it up for this special food pan-fried fish with creamed spinach recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
