Pan-fried fish with creamed spinach, healthy & tasty!

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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!

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

Short Tips:

Prep work is a really fundamental part of food preparation. You intend to make sure you have every product you may need. You likewise want to see to it you have all the supplies you could require. You do not intend to remain in the center of a meal and figure out you are missing out on something important.

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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