LEMON-GARLIC TILAPIA WITH SPINACH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
DELICIOUS LEMONY FISH ON A BED OF SPINACH
I made this for lunch and its absolutely delicious and HEALTHY!! Thats what counts right?? Very easy and quick to make. Enjoy.
Provided by Niki Z
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 336.9, Fat 15.2, SaturatedFat 2.2, Cholesterol 97.5, Sodium 137.6, Carbohydrate 7.3, Fiber 1.3, Sugar 2.7, Protein 42.3
CREAMED LEMON SPINACH
Make and share this Creamed Lemon Spinach recipe from Food.com.
Provided by gailanng
Categories Spinach
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain and crumble.
- To the bacon drippings, add onion and garlic. Saute until tender.
- Add flour and stir 2 minutes. Gradually whisk in milk and let thicken. Add chopped spinach, lemon juice and zest, heating through.
- Stir in Parmesan cheese, bacon and adjust seasonings to taste.
Nutrition Facts : Calories 115.2, Fat 5.2, SaturatedFat 2.2, Cholesterol 12.2, Sodium 145.4, Carbohydrate 12.3, Fiber 3.2, Sugar 1.6, Protein 6.8
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
SPINACH WITH LEMON
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place the spinach in a large pot with a tight-fitting lid. Cover and cook over high heat, turning leaves halfway through to move the bottom wilted leaves to the top, until the spinach is just barely wilted and tender, about 4 minutes.
- Lift the spinach into a warm serving dish. Drizzle over the olive oil and the juice from half the lemon. Sprinkle on the salt and pepper and toss to combine. Serve with the remaining half lemon for those who want to squeeze on a little extra.
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