Description
Flavorful pan-seared fish fillets get a spicy kick, then served over sautéed spinach for a quick, healthy weeknight meal.
Ingredients
Units
Scale
- 1 bunch spinach
- 1 green chili
- 1 garlic clove, chopped
- 2 tbsp chopped onion
- 2 tbsp olive oil
- 1 lbs (454 g) boneless fish fillet of your choice
- 1 tsp cumin powder
- 0.5 tsp paprika
- 1 tsp garlic paste
- 0.5 tsp turmeric powder
- 1 tbsp lemon juice
- Salt
Instructions
- Add 1 tablespoon oil to a non-stick pan.
- Add chopped garlic, green chili, and onion. Cook until slightly golden.
- Add spinach and salt. Sauté for 3–4 minutes until spinach is wilted.
- Spread spinach on a platter. Set aside.
- Make a spice paste with cumin, paprika, garlic paste, turmeric powder, salt, and lemon juice.
- Rub the spice mix generously on each side of the fish fillets.
- Add 2 tablespoons oil to the same pan where you cooked the spinach.
- Sear the fillets on medium-high heat, turning once. About 5–6 minutes on each side.
- Once done, serve over cooked spinach.
Notes
- For a richer flavor, use ghee or butter instead of olive oil.
- If you prefer less heat, remove the seeds from the chili before chopping.
- Leftover fish and spinach can be refrigerated for up to 2 days and enjoyed cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Global
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 100