Fish And Spinach Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels. In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 1 tsp salt and 1 tsp black pepper. Rub the marinade over both sides of the fillets. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat a large nonstick or stainless-steel skillet over medium-high heat and add 1 tbs olive oil (from To Finish & Serve). When the oil shimmers, add the fillets presentation-side down (skin-side down if skin-on). Cook without moving for 3–4 minutes until the underside is golden and releases easily. Flip and cook 2–4 minutes more (depending on thickness) until fish is opaque and flakes easily with a fork (internal temp ~145°F / 63°C). Remove fish to a warm plate and tent loosely with foil while you make the spinach sauce.

Sauté aromatics

In the same skillet, lower heat to medium and add 1 tbs extra virgin olive oil and 1 tbs butter. Add the chopped shallot and sauté 2–3 minutes until softened and translucent. Add the sliced/minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add half the baby spinach to the pan, press down to help it wilt, then add the remaining spinach. Pour 1 tbs broth over the greens to create steam; stir and let spinach wilt down for 2–3 minutes until bright green and tender.

Finish the sauce

Stir in 2 tbs heavy cream and 2 tbs grated Parmesan. Add 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Cook 1 more minute to warm through and allow flavors to meld. Taste and adjust seasoning.

If the sauce seems too thick, add up to 1–2 tbs more broth to loosen to a saucy consistency suitable for spooning under the fish.

Plate 1/4 of the warm spinach mixture on each serving plate. Place a cooked fish fillet on top of the spinach. Spoon any resting juices from the fish over the top.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.