Bon appétit to braised flat fish fillets on spinach, rich in smell and taste. You can easily achieve a distinguished flavour from this basic yet sophisticated recipe.
Serves 4
Ready in 40 minutes
Per serving:
595kcals
46.4g fat (27.1g saturated)
33.1g protein
6.9g carbs
6.2g sugar
2g salt
1. Preheat the oven to 180C/fan160C/gas 4. Season the fish fillets lightly on both sides, then fold over the ends to make neat parcels. Turn them over and lay in a buttered shallow ovenproof dish. Pour over the stock, cover with foil and bake for 20 minutes or until just cooked through.
2. Meanwhile, melt 15g butter in a saucepan, add the shallots and cook gently for 10 minutes.
3. Heat 15g butter in a large pan and add the spinach in batches. Cook for 2-3 minutes, stirring, then tip into a colander and press out any excess liquid. Season, cover and keep warm.
4. Take the fish out of the oven. Add the cooking liquor to the shallots, then cover the fish with foil and keep warm.
5. Add the vermouth to the shallots and boil vigorously until reduced to about 6 tablespoons (90ml). Strain into a small pan. Add the cream and lemon juice and simmer for 1-2 minutes, until thickened. Whisk in the remaining butter to make a smooth, glossy sauce. Season and take off the heat.
6. Put the spinach on 4 plates and top with fish. Spoon over the sauce and garnish with parsley.
© delicious. magazine
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