Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan-fried fish with creamed spinach. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Pan-fried fish with creamed spinach is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Pan-fried fish with creamed spinach is something which I’ve loved my whole life.
To begin with this particular 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:
- Get 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)
- Get salt and pepper
- Make ready plain flour for dusting (optional)
- Get oil for frying
- Get 1 tbsp. butter
- Get lemon wedges for serving
- Make ready For the creamed spinach:
- Take 300 g fresh spinach or a bag of frozen
- Get 1 tbsp. butter
- Make ready 2 cloves garlic, peeled and pressed
- Prepare 200 ml double cream
- Prepare 1/2 tsp grated nutmeg
- Take salt and pepper
- Take 3-4 tbsp. grated Parmesan
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. Fry the cod, skin-side down, for a few minutes, or until the skin is golden.
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.
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 Creamy Lemon Sauce for TwoKraft. This recipe of pan fried fish is a very easy and delicious way to eat fish. Grandma used to make fried fish very often, especially in the summer, in her little back yard summer kitchen.
So that’s going to wrap this up with this special food pan-fried fish with creamed spinach recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
