Easiest Way to Make Super Quick Homemade Pan-fried fish with creamed spinach

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Speedy Pan-fried fish with creamed spinach. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pan-fried fish with creamed spinach, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-fried fish with creamed spinach delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan-fried fish with creamed spinach is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pan-fried fish with creamed spinach estimated approx 30 mins.

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

Probably my favourite way of cooking fish – pan fried. The secret is to have fillets about 1 inch thick, no more. They won’t cook nicely through otherwise, or will take too long, burning the skin to nothing. You can pick salmon but make sure it’s the tail end, likewise haddock or cod. Skin-on or skinless, anything goes, but skinless will be more difficult to handle. Make sure you dust the where-the-skin-was side with flour. If skin-on, it needs to be properly scaled as the crispy skin is the nicest bit. The secret - the skin must be absolutely dry before it hits the pan, and the pan screaming hot. No need for flour if you follow that drift, but of course nicely seasoned flour coating will add to crispness and to flavour. Creamed spinach is well worth the effort and goes fabulously with the fish.

Ingredients and spices that need to be Make ready to make Pan-fried fish with creamed spinach:

1. 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)
2. salt and pepper
3. plain flour for dusting (optional)
4. oil for frying
5. 1 tbsp. butter
6. lemon wedges for serving
7. For the creamed spinach:
8. 300 g fresh spinach or a bag of frozen
9. 1 tbsp. butter
10. 2 cloves garlic, peeled and pressed
11. 200 ml double cream
12. 1/2 tsp grated nutmeg
13. salt and pepper
14. 3-4 tbsp. grated Parmesan

Steps to make 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.

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