Go Back
Print

Fish with Butter and White Wine Sauce

Course Main Course
Difficulty Low
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Author Lorena Salinas from Cravings Journal

Ingredients

Para el pescado

  • 2 pieces white fish filets whichever you prefer
  • to taste salt and pepper
  • 4 tbsp flour
  • 1 tsp paprika
  • 1/4 tsp ground oregano

For the sauce

  • 2 tbsp unsalted butter
  • 1 tsp olive oil
  • 100 ml white wine I used Chardonnay
  • 1/2 lemon sliced
  • Salt and pepper

For the sautéed spinach

  • 120 g baby spinach
  • 1/2 tsp salt
  • 1 tbsp unsalted butter
  • 2 tbsp sunflower seeds
  • chili flakes optional

Instructions

For the fish

  1. Season the fish with salt and pepper on both sides.

  2. Mix the flour with the paprika and oregano in a bowl and use it to cover the fish in a light layer.

For the sauce

  1. Melt the butter along with the olive oil in a pan over medium heat. The olive oil keeps the butter from burning ;)

  2. Once melted add the fish and let it cook approximately 2 minutes. Turn them over and let them cook for another 2 minutes. It should still feel tender, not tough.

  3. Remove the fish from the pan and lay them on a dish with kitchen paper.

  4. Add the wine to the pan as well as the lemon and let the sauce reduce until it thickens. Add salt and pepper.

For the sautéed spinach

  1. Toast the sunflower seeds on a pan over medium heat. Remove them.

  2. Now preheat the same pan to high heat and add the butter. Immediately add the spinach (throughly washed and dried) and salt . The salt should go into the pan with the spinach as it helps to keep it bright green.

  3. Stir the spinach on the pan until wilted and remove. Mix about half the seeds into the spinach.

  4. Place the spinach at the center of the dish and then the fish on top of them. Finish with the sauce, sunflower seeds and a few chili flakes if desired.