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Crispy Fish with Spinach and Lemon Tarragon Sauce
1/4 cup unsalted butter (Sauce)
2 tsp. shallots, finely minced (Sauce)
1 Tbsp. minced parsley (Sauce)
2 tsp. chopped fresh tarragon or 3/4 tsp. dried (Sauce)
2 Tbsp. freshly squeezed lemon juice (Sauce)
2 tablespoon Olive oil
1 each Garlic clove, minced
2 (7-oz.) bags Hannaford Baby Spinach
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 each Eggs, slightly beaten
1 1/2 cup Panko bread crumbs
4 each Flounder fillets, fresh
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Crispy Fish with Spinach and Lemon Tarragon Sauce

Crispy Fish with Spinach and Lemon Tarragon Sauce

Crispy Fish with Spinach and Lemon Tarragon Sauce
  • Servings:Serves 4
  • Prep Time:35 minutes
  • Cook Time:14 minutes
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.
Source: Hannaford fresh Magazine, March - April 2008