Easiest Way to Prepare Perfect Pan-fried fish with creamed spinach

Pan-fried fish with creamed spinach. 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 sea bass or bream with crispy skin; what a great way to cook fish. #Pan Fried Fish, with a topping of Creamy Lemon Butter Garlic Sauce, together with a side of Butternut and Creamed Spinach! A quick and easy Pan-Fried Fish with Gnocchi, Mushrooms & Spinach recipe, from our authentic Italian cuisine collection.

Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Swap the tilapia in this salad for any other kind of white fish, like cod or grouper, or try adding pan-fried shrimp instead. Serve with fish fillets and lemon wedges if preferred. You can cook Pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pan-fried fish with creamed spinach

1. Prepare of scaled fish fillets per person: bass, bream, haddock, hake or snapper, as long as they are not too thick (1-1 ½ inch).
2. You need of salt and pepper.
3. Prepare of plain flour for dusting (optional).
4. It's of oil for frying.
5. Prepare of butter.
6. Prepare of lemon wedges for serving.
7. It's of For the creamed spinach:.
8. Prepare of fresh spinach or a bag of frozen.
9. It's of butter.
10. Prepare of garlic, peeled and pressed.
11. You need of double cream.
12. You need of grated nutmeg.
13. You need of salt and pepper.
14. It's of grated Parmesan.

For the pan-fried cod, heat the oil in a frying pan. 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 the cod with the herb sauce poured over the top, the potatoes and spinach on the side and the crispy egg.

Pan-fried fish with creamed spinach step by step

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..

With a rich cream sauce, sweet leeks and golden pan-fried cod, this meal is a delicious way to use fresh and tasty ingredients. Add the spinach and some mushrooms. Put the cod on top, then garnish with a few more mushrooms. Spoon the hot sauce over and sprinkle with chopped chives. What can be better than a side of creamy, nutmeg-infused spinach?