If you follow me on Instagram, you’ve been seeing this dish pop up a few times in the last few weeks. It’s one of our favorite recipes if we feel like we want to add more fish to our diet. It’s a dish that tastes fancy, but is super-easy to make, cooks quickly, and is still pretty light.
I’ve adapted the recipe from the one found on skinnytaste.com. The original recipe calls for cream cheese and we decided to use a little bit more half & half and add in some vegetable broth for flavor instead.
This dish will work with any type of white, flakey fish (we have used cod, halibut, mahi-mahi, or tilapia for this dish) and since Jon and I are both spinach fans and add it to any dishes that we can, we almost doubled the amount from the original recipe. Spinach deflates so much when cooked that you won’t be sorry that you used a little bit extra. Trust me.
1 1/2 lbs (4-5 pieces) of skinless white firm fish fillet
2 tbsp extra virgin olive oil
2 red bell peppers (chopped)
2 cloves garlic (minced)
16 ounces fresh baby spinach
1/2 cup half & half
1 cup vegetable broth
3 tbsps grated Parmesan cheese
1 tbsp flour mixed with 3 tbsps water
fresh black pepper
- 1 1/2 lbs white fish fillets
- 2 tbsps olive oil
- 2 bell pepper (chopped)
- 2 cloves garlic (minced)
- 12 oz fresh baby spinach
- 1/2 cup half & half
- 1 cup vegetable broth
- 3 tbsps grated parmesan cheese
- 1 tbsp flour mixed with 3 tbsps water (for thickening)
- salt (to taste)
- black pepper (to taste)
In a large skillet over medium heat add 1/2 tablespoon of olive oil, red bell pepper, and garlic and sauté for about 5 minutes.
Add spinach and let wilt. Season with a pinch of salt and pepper.
Add the half & half, vegetable broth, and parmesan cheese and mix well. (Thicken with flour mixture, if necessary.)
In a separate skillet, heat 1 tbsps of olive oil. Season fish on both sides with salt and pepper and place in the skillet.
Cook 6-7 minutes on each side until cooked through and slightly browned.
Serve creamed spinach-pepper mixture and fish over brown rice.