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
- Season the fish with salt and pepper on both sides.
- 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
- Melt the butter along with the olive oil in a pan over medium heat. The olive oil keeps the butter from burning ;)
- 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.
- Remove the fish from the pan and lay them on a dish with kitchen paper.
- 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
- Toast the sunflower seeds on a pan over medium heat. Remove them.
- 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.
- Stir the spinach on the pan until wilted and remove. Mix about half the seeds into the spinach.
- 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.
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