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20 mins
15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet, bring 1 cup water to a boil over medium heat. Add the spinach and cook, stirring, until wilted, about 4 minutes. Drain in a colander, pressing to remove any excess moisture.

  • In the same skillet, melt 2 tablespoons butter over medium heat. Add the onion and lemon peel and cook, stirring, until softened, about 4 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe out the skillet and reserve.

  • Season the fish fillets with salt and pepper and coat with the flour. In a shallow dish, beat the eggs. In the skillet, heat the olive oil over medium heat . Working in batches, dip the fillets in the egg, then cook, turning once, until golden, about 3 minutes; drain on paper towels. Reserve the skillet, pouring off any fat.

  • In the skillet, bring the chicken broth to a boil and cook until slightly reduced, about 1 minute. Stir in the remaining 1 tablespoon butter and season with salt and pepper.

  • Divide the fish and spinach among 4 plates and top the fish with the butter sauce. Serve with the lemon wedges.