Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan-fried fish with creamed spinach. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pan-fried fish with creamed spinach is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pan-fried fish with creamed spinach is something that I’ve loved my whole life.
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.
To begin with this recipe, we must 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 that.
The ingredients needed to make Pan-fried fish with creamed spinach:
- Make ready 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)
- Take salt and pepper
- Get plain flour for dusting (optional)
- Prepare oil for frying
- Take 1 tbsp. butter
- Take lemon wedges for serving
- Prepare For the creamed spinach:
- Prepare 300 g fresh spinach or a bag of frozen
- Get 1 tbsp. butter
- Prepare 2 cloves garlic, peeled and pressed
- Get 200 ml double cream
- Take 1/2 tsp grated nutmeg
- Prepare salt and pepper
- Make ready 3-4 tbsp. grated Parmesan
You still want them to be crisp. Add the spinach and lemon juice and quickly toss together. Serve with fish fillets and lemon wedges if preferred. Once the cream has reduced, remove the pan from the heat.
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.
Carefully transfer half of the mixture to a food processor or blender and puree until smooth. This Pan Fried Fish is so easy! Whew, who knew fish could be so confusing? Well, read on and I will attempt to answer all of your fishy questions and demystify the process for pan frying fish. For the pan-fried cod, heat the oil in a frying pan.
So that’s going to wrap this up with this exceptional food pan-fried fish with creamed spinach recipe. Thanks so much for your time. I am sure that 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!
