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Crispy Fish with Spinach and Lemon Tarragon Sauce
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Crispy Fish with Spinach and Lemon Tarragon Sauce
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 35 minutes
Cook Method:
 sauteed
Cook Temp:
Directions:
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1. Prepare sauce. Heat a large skillet over medium-low heat. Melt butter, then sauté shallots until lightly golden, stirring often, about 3 to 4 minutes. Turn off heat. Add parsley and tarragon, and then lemon juice. Pour sauce into a small bowl, removing all sauce from pan with a rubber spatula. Set aside.

2. Prepare spinach. Heat 1 tsp. olive oil over medium heat in same skillet you used for sauce. Sauté garlic for about 30 seconds. Add spinach, cover, and cook until wilted (stirring several times), 3 to 4 minutes. Remove spinach to a plate and set aside.

3. Prepare fish. Set out three wide, shallow bowls. Place flour, salt, and pepper in one bowl and stir to combine. Place lightly beaten eggs in second bowl, and bread crumbs in third. Dip each piece of fish into flour, then eggs, and then bread crumbs. Press bread crumbs lightly onto both sides of fish, then place on a plate or sheet pan.

4. Heat remaining 2 Tbsp. oil in skillet over medium heat. You may have to cook fish in two batches. Sauté fish until coating is golden on both sides, 2 to 3 minutes per side. Repeat with a second batch, if necessary, adding additional oil to pan if needed.

5. Check that sauce is still liquid; if it has started to solidify, reheat in microwave for a few seconds and stir until smooth. When fish is ready, divide spinach among four plates, top with fish, and spoon a quarter of the sauce around (not on top of) spinach and fish on each plate. Serve immediately.

Suggestions: Fresh tarragon can be substituted for 3/4 tsp. dried. Large fillets should be about 1 to 1 1/4 lb. each.

Source: Hannaford Fresh Magazine, Mar/Apr 2008
1/4 cup Unsalted butter
2 tsp Shallots, fresh, minced
1 Tbs Parsley, fresh, minced
2 tsp Fresh tarragon, finely minced
2 Tbs Freshly squeezed lemon juice
2 Tbs Olive oil
1 ea Garlic clove, minced
14 oz Hannaford Inspirations Baby Spinach
1/4 cup Flour
1 tsp Salt
1/2 tsp Black pepper, freshly ground
2 ea Eggs, slightly beaten
1 1/2 cup Panko bread crumbs
4 ea Flounder fillets, fresh


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