Pan Fried Orange Roughy with Sauteed Spinach with Garlic
This dish is sooooooo simple to make, you will love it! Don't shy away from the "fried" part in the title. This is not breaded and deep fried but lightly fried in a pan with olive oil and a little seasoning. The same thing goes for the spinach. You can be in and out of the kitchen in about 30 minutes with this one, after a little prep time (cleaning the spinach). This recipe made 4 servings!
So here we go!
Here is what you need
1 1/2 lbs Fresh Orange Roughy fillets (if frozen, follow thaw instructions or carefully under cold water)
2 lbs Fresh Bunch Spinach (2 bunches, it cooks down. Wash and rinse throughly and cut off most of the stems, about 2 inches)
Lemon Pepper (sprinkled over one side only of the roughy. This is a seasoning salt and You know I try not to over salt)
2 Tbsp Finely chopped Garlic ( 3-4 cloves, let's face it how can it be too much? ;-) )
4 Tbsp Extra Virgin Olive Oil (EVOO)
1/4 tsp Kosher or Sea Salt
Here is what you do
You need two separate fry pans for this one. I choose a copper bottom skillet for the fish and used a wok for the spinach.
I prepared the fish first because the spinach cooks much quicker.
Sprinkle the Lemon pepper seasoning over one side of the roughy (you may do both sides if you would like ;-) )
Prep the skillet with a light cooking spray, and add 2 tbsp of Olive oil to thoroughly coat the bottom of the pan.
Set the heat to medium high under the skillet.
Cook the fillets for about 4 minutes on both sides. Should have a nice golden brown color and the flesh should be bright white and flake easily.
Set aside your fillets and cover to keep warm.
In the second skillet or wok add 2 tbsp of EVOO
Set on a high heat
Add in the chopped garlic and stir around in the hot oil
Continue stirring as you add 1/2 bunch of spinach at a time. As it cooks down add more spinach to allow room in the skillet.
Once all the spinach is added you will notice that it wilts quickly and turns a bright green. Keep stirring until all the spinach is at a very tender consistency. You will notice quite a bit of liquid in the skillet from the spinach.
Lightly salt the spinach before taking it off the heat. Probably using only about an 1/8 of a tsp.
Using tongs, place the spinach on the plate and then place a filet of orange roughy on top of the spinach.
You are ready to serve and enjoy!
So here we go!
Here is what you need
1 1/2 lbs Fresh Orange Roughy fillets (if frozen, follow thaw instructions or carefully under cold water)
2 lbs Fresh Bunch Spinach (2 bunches, it cooks down. Wash and rinse throughly and cut off most of the stems, about 2 inches)
Lemon Pepper (sprinkled over one side only of the roughy. This is a seasoning salt and You know I try not to over salt)
2 Tbsp Finely chopped Garlic ( 3-4 cloves, let's face it how can it be too much? ;-) )
4 Tbsp Extra Virgin Olive Oil (EVOO)
1/4 tsp Kosher or Sea Salt
Here is what you do
You need two separate fry pans for this one. I choose a copper bottom skillet for the fish and used a wok for the spinach.
I prepared the fish first because the spinach cooks much quicker.
Sprinkle the Lemon pepper seasoning over one side of the roughy (you may do both sides if you would like ;-) )
Prep the skillet with a light cooking spray, and add 2 tbsp of Olive oil to thoroughly coat the bottom of the pan.
Set the heat to medium high under the skillet.
Cook the fillets for about 4 minutes on both sides. Should have a nice golden brown color and the flesh should be bright white and flake easily.
Set aside your fillets and cover to keep warm.
In the second skillet or wok add 2 tbsp of EVOO
Set on a high heat
Add in the chopped garlic and stir around in the hot oil
Continue stirring as you add 1/2 bunch of spinach at a time. As it cooks down add more spinach to allow room in the skillet.
Once all the spinach is added you will notice that it wilts quickly and turns a bright green. Keep stirring until all the spinach is at a very tender consistency. You will notice quite a bit of liquid in the skillet from the spinach.
Lightly salt the spinach before taking it off the heat. Probably using only about an 1/8 of a tsp.
Using tongs, place the spinach on the plate and then place a filet of orange roughy on top of the spinach.
You are ready to serve and enjoy!
