Name: Pan-Seared Fish with Garlic Spinach
Ingredients: 2 (6-ounce) Firm White Fish Fillets: Such as cod, halibut, mahi-mahi, or snapper, about 1-inch thick. Pat them thoroughly dry for the best sear.; 1 tablespoon Olive Oil: Extra virgin, for searing the fish and sautéing the spinach.; 2 tablespoons Unsalted Butter: Divided; adds richness and helps with browning.; 2 cloves Garlic: Minced; the aromatic heart of the spinach side.; 5 ounces Fresh Baby Spinach: A large container; it wilts down significantly.; 1/4 cup Chicken or Vegetable Broth (optional): Helps steam the spinach and create a light sauce.; 1 tablespoon Lemon Juice: Freshly squeezed; brightens up the flavors of both fish and spinach.; Salt: To taste; Kosher or sea salt is recommended.; Freshly Ground Black Pepper: To taste; for seasoning.; Optional Garnish: Lemon wedges, fresh parsley (chopped).

Ingredients

Scale

2 (6-ounce) Firm White Fish Fillets: Such as cod, halibut, mahi-mahi, or snapper, about 1-inch thick. Pat them thoroughly dry for the best sear.
1 tablespoon Olive Oil: Extra virgin, for searing the fish and sautéing the spinach.
2 tablespoons Unsalted Butter: Divided; adds richness and helps with browning.
2 cloves Garlic: Minced; the aromatic heart of the spinach side.
5 ounces Fresh Baby Spinach: A large container; it wilts down significantly.
1/4 cup Chicken or Vegetable Broth (optional): Helps steam the spinach and create a light sauce.
1 tablespoon Lemon Juice: Freshly squeezed; brightens up the flavors of both fish and spinach.
Salt: To taste; Kosher or sea salt is recommended.
Freshly Ground Black Pepper: To taste; for seasoning.
Optional Garnish: Lemon wedges, fresh parsley (chopped).

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Instructions

Prepare the Fish:
- Gently pat the fish fillets completely dry with paper towels. This is crucial for achieving a crispy sear.
- Season both sides of the fish generously with salt and freshly ground black pepper.
Sear the Fish:
- Place a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Allow the pan to get properly hot.
- Add 1 tablespoon of olive oil and 1 tablespoon of butter to the hot skillet. The butter should melt and foam.
- Carefully place the seasoned fish fillets in the hot skillet, ensuring they are not overcrowded (cook in batches if necessary).
- Sear the fish for 3-5 minutes on the first side, undisturbed, until golden brown and crispy. The exact time will depend on the thickness of your fillets.
- Flip the fish gently using a fish spatula. Add the remaining 1 tablespoon of butter to the pan. As it melts, you can tilt the pan and baste the fish with the melted butter for extra flavor and moisture.
- Cook for another 2-4 minutes on the second side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the fish from the skillet and set aside on a clean plate. Tent loosely with foil to keep warm.
Sauté the Garlic Spinach:
- In the same skillet (no need to wipe it clean, the fish drippings add flavor), reduce the heat to medium.
- Add the minced garlic to the skillet and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
- Add the fresh baby spinach to the skillet. It will look like a lot, but it wilts down considerably. If using, pour in the chicken or vegetable broth.
- Cook, stirring occasionally, until the spinach is wilted and tender, about 2-3 minutes.
- Stir in the fresh lemon juice. Season the spinach with a pinch of salt and pepper to taste.
Serve:
- Divide the garlic spinach onto two plates.
- Place a pan-seared fish fillet on top of or alongside the spinach.
- Garnish with extra lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 450