White Fish with Spinach and Pine Nuts
White fish with spinach and pine nuts make a simple, yet elegant meal.
Prep Time: 10M
Cooking Time: 15M
Serves: Serves 4
- 4 turbot fillets or other white fish fillets, such as haddock, sustainable cod, or pollack, 51/2oz (150g) each
- 2 tbsp olive oil
- 1 onion, finely chopped
- handful of plump raisins
- handful of pine nuts, toasted
- 1-2 tsp capers, rinsed and gently squeezed dry
- 2 large handfuls of fresh spinach leaves, rinsed and drained
- sea salt and freshly ground black pepper
- Season the fish with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. Add the fish and cook gently for 10-12 minutes, turning once, until opaque throughout. This will depend on the thickness of the fish, but be careful not to overcook. Remove the fillets from the pan, and set aside to keep warm.
- Carefully wipe out the pan with paper towels, then add the remaining oil. Cook the onion, stirring occasionally, for about 5 minutes until soft. Add the raisins, pine nuts, and capers and cook for a few minutes longer, breaking up the capers with the back of a fork. Stir in the spinach, and cook until just wilted. Taste, and season with salt and pepper if needed. Serve the fish on a bed of the wilted spinach mixture.
- Salting the fish helps keep it firm while cooking.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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