Delicious Lemony Fish On A Bed Of Spinach Recipes

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

Steps:

• In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside. , Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned.

Steps:

• Marinate the fish in the lemon juice and olive oil.
• Put a little olive oil in a pan, sautee the onions and mushrooms. Season with salt and pepper, and whichever spices you want. I used some paprika and all purpose seasoning.
• Sautee till mushrooms shrink up and onions soften. Put aside.
• Put a little olive oil in a non-stick pan, and when it's quite hot add the fish. Season the fish. Again use whichever spices you want. I used adobo seasoning and some rosemary. Brown on both sides and pour the marinating juices over it.
• Cook down for about 3-5 mins until the fish in cooked. The take the fish out.
• Put the mushroom mixture back into the pan and add the baby spinach. The liquid from the fish will help to wilt the spinach.
• When the spinach has wilted plate it and put the fish on top.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Combine first 5 ingredients. Refrigerate until ready to serve.
• Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
• Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.