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Recipe

Fish with creamy spinach, lemon and toasted almonds

This one pan meal feels a bit decadent with addition of cream and almonds.

Nov 13, 2014 4:00am
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 30 gram butter
  • 2 tablespoon oil
  • 4 portions monk fish or similar thick white fish
  • 1/2 cup almonds, sliced
  • 1 lemon, zest and juice
  • 1 bag baby spinach leaves
  • 300 millilitre cream
  • sea salt and cracked pepper
  • new potatoes and salad greens

Method

  • 1
    Heat the butter and oil in a heavy based frying pan. Add the fish portions and cook 2 minutes each side until golden but not cooked through.
  • 2
    Add the almonds and cook until lightly toasted. Add the lemon juice and spinach leaves then the cream and let simmer for 2-3 minutes until saucy, the spinach has wilted and fish cooked.
  • 3
    Season well and serve with new potatoes and a summer salad.

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