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Fish with creamed spinach and tomatoes
Fish with creamed spinach and tomatoes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious weeknight meal, ready in just 15 minutes!
Ingredients:
  • 60.00 gm butter
  • 2 bunches English spinach, trimmed, coarsely chopped
  • 80ml (1/3 cup) light thickened cream
  • Pinch of ground nutmeg
  • 600g white fish fillets
  • 36.40 gm peanut oil
  • 250g punnet cherry tomatoes
  • 1 tsp dried oregano leaves
Instructions:
  • In a large frying pan over medium heat, melt 2 tablespoons of butter. Cook garlic for 30 seconds, then add spinach and stir until wilted. Season with salt and pepper, pour in cream, and reduce heat to low. Simmer for 3 minutes until slightly thickened. Stir in nutmeg, cover to keep warm, and remove from heat.
  • Combine the flour, fish, salt, and pepper in a sealable plastic bag. Shake vigorously to coat evenly.
  • In a large non-stick frying pan over medium-high heat, heat the oil and remaining butter. Cook the fish for 2 minutes on each side until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
  • Combine the tomatoes and oregano in the pan, season with salt and pepper, cook for 2 minutes until tomatoes are soft. Serve the creamed spinach on plates, placing the fish and tomatoes on top.

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