Recipe for Delicious Pan-fried fish with creamed spinach

When you understand the fundamentals of cooking, it can be such a freeing as well as rewarding experience to produce a simply tasty dish or baked thing. The scents in your house and the faces of individuals that you share it with are invaluable. We hope this Pan-fried fish with creamed spinach dish will certainly give you some concept for you to come to be a remarkable cook.

Divide the oil between the pans. Heat the pan first before adding the oil - I have NEVER had problems with fish sticking to the pan since I adopted this technique. It's amazing how far a little fried fish will go!

Use scaled fish fillets per person: bass, bream, haddock, hake or snapper, as long as they are not too thick (1-1 ½ inch).
Use salt and pepper.
Provide plain flour for dusting (optional).
Provide oil for frying.
You need butter.
You need lemon wedges for serving.
Use For the creamed spinach:.
You need to prepare fresh spinach or a bag of frozen.
Prepare butter.
Provide garlic, peeled and pressed.
Prepare double cream.
Provide grated nutmeg.
Use salt and pepper.
You need grated Parmesan.

Short Tips:

Do not worry about sharp knives. Will they give you a nasty cut? absolutely. But dull knives are perpetually verified to be more dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you attempt to keeping knives sharp, you should also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

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..

Add the spinach and lemon juice and quickly toss together. To serve: Divide the vegetables between shallow bowls and top with the fish and olives, spooning the fish pan juices over the top. Keyword: creamed spinach, date night dinner, pan seared fish. In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Plate fried fish with spinach Breaded Fried Fish Served with Sauteed Garlic Spinach.

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