Quick fish with creamed spinach and crushed roasties
Ingredients
- 6 medium potatoes, scrubbed
- Salt and black pepper
- 2 tbsp olive oil, plus extra for drizzling
- 50g butter
- 2 garlic cloves, crushed
- 250g spinach, trimmed and roughly chopped
- 80ml cream
- 1 tbsp gluten-free wholegrain mustard
- 2 tbsp gluten-free plain flour
- 4 x fillets of white fish
- Juice of ½ a lemon
- 250g cherry tomatoes
- 1 tsp dried oregano
Method
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Prick the potatoes several times with a fork and microwave on high for three minutes on each side. Cut them into rough bite-sized pieces and place in a large baking dish.
- Use a potato masher or the back of a fork to crush the potatoes a little, making them rough and fluffy around the edges. Season with salt and pepper, drizzle with olive oil and toss to coat.
- Place the potatoes on a high shelf in the oven and roast for 25-30 minutes until crispy and golden.
- Heat two-thirds of the butter in a large pan over a medium heat. Cook the garlic for 30 seconds, then add the spinach. Cook, stirring, for 3-4 minutes until it wilts. Season well with salt and pepper.
- Add the cream and mustard and reduce the heat to low. Simmer for 3-4 minutes or until the liquid reduces. Transfer to a bowl and cover with foil.
- Season the flour with salt and pepper and place in a resealable plastic bag with the fish fillets. Seal the bag and gently toss to coat the fish.
- Heat the oil and remaining butter in a large non-stick pan set over a medium-high heat.
- Shake any excess flour off the fish and cook for three minutes each side or until golden and cooked through. Squeeze over some lemon juice, then transfer to a plate and cover with foil.
- Add the tomatoes and oregano to the pan. Season well and cook, stirring, for two minutes or until the tomatoes are soft.
- Divide the creamed spinach among serving plates and top with the fish and tomatoes.
Nutrition
Calories 570kcals
Fat 25.3g
Saturates 11.8g
Carbohydrates 59.2g
Sugars 5.6g
Fibre 10.1
Protein 30.4g
Salt 0.276g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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