Steps to Make Homemade Pan-fried fish with creamed spinach

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pan-fried fish with creamed spinach. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pan-fried fish with creamed spinach is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Pan-fried fish with creamed spinach is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook pan-fried fish with creamed spinach using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pan-fried fish with creamed spinach:

1. Make ready scaled fish fillets per person: bass, bream, haddock, hake or snapper, as long as they are not too thick (1-1 ½ inch)
2. Take salt and pepper
3. Take plain flour for dusting (optional)
4. Get oil for frying
5. Get butter
6. Take lemon wedges for serving
7. Take For the creamed spinach:
8. Prepare fresh spinach or a bag of frozen
9. Get butter
10. Get garlic, peeled and pressed
11. Prepare double cream
12. Take grated nutmeg
13. Make ready salt and pepper
14. Make ready 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 is going to wrap it up for this exceptional food pan-fried fish with creamed spinach recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!