Pan-fried fish with creamed spinach. Creamed Spinach In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Now cook the fish: rinse the fillets and pat dry very well, especially the skin side. 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 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. This was my favourite recipe so far,it's easy to cook yet super delicious with cherry tomatoes on it and spinach. You can have Pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pan-fried fish with creamed spinach

Prepare 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).
You need of salt and pepper.
It's of plain flour for dusting (optional).
Prepare of oil for frying.
You need 1 tbsp. of butter.
You need of lemon wedges for serving.
Prepare of For the creamed spinach:.
Prepare 300 g of fresh spinach or a bag of frozen.
It's 1 tbsp. of butter.
You need 2 cloves of garlic, peeled and pressed.
It's 200 ml of double cream.
Prepare 1/2 tsp of grated nutmeg.
You need of salt and pepper.
It's 3-4 tbsp. of grated Parmesan.

I love the taste so creamy enjoyed with white rice, so tender so juicy. 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. What makes this creamed spinach recipe a stand-out?

Pan-fried fish with creamed spinach instructions

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..

It's easy to make, full of flavor and reheats well! Remove stems from spinach and chop. Heat sauce ingredients (per recipe below) and seasonings. Well, I've changed that up and combined the creamy elements to the spinach (keeping it dairy-free, of course) and topped it all off with a white flakey fish. The creamed spinach in my Dairy-Free Fish Florentine will go fabulously with any protein on top- steak, chicken, or even eggs to name a few.