Recipe of Homemade Pan-fried fish with creamed spinach

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pan-fried fish with creamed spinach. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pan-fried fish with creamed spinach is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Pan-fried fish with creamed spinach is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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:

1. 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)
2. Get salt and pepper
3. Get plain flour for dusting (optional)
4. Prepare oil for frying
5. Prepare 1 tbsp. butter
6. Prepare lemon wedges for serving
7. Make ready For the creamed spinach:
8. Take 300 g fresh spinach or a bag of frozen
9. Get 1 tbsp. butter
10. Prepare 2 cloves garlic, peeled and pressed
11. Make ready 200 ml double cream
12. Make ready 1/2 tsp grated nutmeg
13. Prepare salt and pepper
14. Prepare 3-4 tbsp. grated Parmesan

Instructions to make Pan-fried fish with creamed spinach:

1. 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.
2. Squeeze most moisture from either the blanched or the thawed spinach and chop it roughly.
3. 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.
4. 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.
5. 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.
6. 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.

So that’s going to wrap this up with this special food pan-fried fish with creamed spinach recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in 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!