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Crispy Fish with Spinach and Lemon Tarragon Sauce

Crispy Fish with Spinach and Lemon Tarragon Sauce

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Crispy Fish with Spinach and Lemon Tarragon Sauce
1/4 cup Unsalted butter
2 teaspoon Shallots, fresh, minced
1 tablespoon Parsley, fresh, minced
2 teaspoon Fresh tarragon, finely minced
2 tablespoon Freshly squeezed lemon juice
2 tablespoon Olive oil
1 each Garlic clove, minced
14 oz Hannaford Inspirations Baby Spinach
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 each Eggs, slightly beaten
11/2 cup Panko bread crumbs
4 each Flounder fillets, fresh

directions:

1. Prepare sauce. Heat a large skillet over medium-low heat. Melt butter, then sauti shallots until lightly golden, stirring often, about 3 to 4 minutes. Turn off heat. Add parsley and tarragon, and then lemon juice. Pour sauce into a small bowl, removing all sauce from pan with a rubber spatula. Set aside.
2. Prepare spinach. Heat 1 tsp. olive oil over medium heat in same skillet you used for sauce. Sauti garlic for about 30 seconds. Add spinach, cover, and cook until wilted (stirring several times), 3 to 4 minutes. Remove spinach to a plate and set aside.
3. Prepare fish. Set out three wide, shallow bowls. Place flour, salt, and pepper in one bowl and stir to combine. Place lightly beaten eggs in second bowl, and bread crumbs in third. Dip each piece of fish into flour, then eggs, and then bread crumbs. Press bread crumbs lightly onto both sides of fish, then place on a plate or sheet pan.
4. Heat remaining 2 Tbsp. oil in skillet over medium heat. You may have to cook fish in two batches. Sauti fish until coating is golden on both sides, 2 to 3 minutes per side. Repeat with a second batch, if necessary, adding additional oil to pan if needed.
5. Check that sauce is still liquid; if it has started to solidify, reheat in microwave for a few seconds and stir until smooth. When fish is ready, divide spinach among four plates, top with fish, and spoon a quarter of the sauce around (not on top of) spinach and fish on each plate. Serve immediately.
Suggestions: Fresh tarragon can be substituted for 3/4 tsp. dried. Large fillets should be about 1 to 1 1/4 lb. each.
Source: Hannaford fresh Magazine, March - April 2008

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Quantity Ingredients  
1/4 cup Unsalted butter  
2 teaspoon Shallots, fresh, minced  
1 tablespoon Parsley, fresh, minced  
2 teaspoon Fresh tarragon, finely minced  
2 tablespoon Freshly squeezed lemon juice  
2 tablespoon Olive oil  
1 each Garlic clove, minced  
14 oz Hannaford Inspirations Baby Spinach  
1/4 cup Flour  
1 teaspoon Salt  
1/2 teaspoon Black pepper, freshly ground  
2 each Eggs, slightly beaten  
11/2 cup Panko bread crumbs  
4 each Flounder fillets, fresh  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 563 kcal (28%)
Calories from Fat 306 kcal (0%)
Total Fat 34 g (52%)
Saturated Fat 19 g (95%)
Cholesterol 216 mg (72%)
Sodium 1113 mg (46%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 10 g (40%)
Protein 52 g (86%)
Vitamins
Vitamin A 8884 IU (177%)
Vitamin C 21 mg (35%)
Minerals
Calcium 247 mg (4%)
Iron 17 mg (28%)
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