The Literate Chef

Posts Tagged ‘Spinach’

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Fillet of Sole Stuffed with Spinach

In Fish, Recipes, Seafood on May 21, 2017 at 12:13 PM

Fillet of Sole Stuffed with Spinach

Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes

Ingredients:

  • 4 Fillets of Grey or Lemon Sole, about 14oz. total
  • 5 oz. fresh Baby Spinach
  • 1 large shallot minced, about 2 tbsp.
  • 2 tbsp. Pignoli (pine) Nuts
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • 4 pats of butter
  • Paprika
  • 1/4 cup Dry White Wine

Procedure:

  1. Pre-heat oven to 400 degrees.
  2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
  3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
  4. Add spinach and sauté until wilted, about 2 to 3 minutes.
  5. Lower heat and add pine nuts, stir for another 1 minute or so.
  6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
  7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
  8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
  9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
  10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
  11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
  12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately

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Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth

In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM

Pan-Seared Cod

(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)

Ingredients:

1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine

Preparation:

1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.

Serve with a crusty, warmed baguette and Sauvignon Blanc.

Please see: What to Do With a Piece of Cod

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Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic

Ingredients:

½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water

Preparation:

1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.

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