Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

Elevate two healthy dinner staples, sauteed fish and spinach, by adding sweet onion, lemon slices, and tarragon-scented bread crumbs to the mix.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
4 fillets + 4 cups vegetables


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Pat dry with paper towels. Season with salt and pepper. Slice one lemon; halve other lemon. In a medium bowl toss bread crumbs with tarragon and a pinch salt. In a very large skillet heat 1 Tbsp. butter over medium heat. Add crumb mixture. Cook and stir 4 to 5 minutes or until toasted. Remove from skillet.

  • In the same skillet heat 2 Tbsp. butter and the olive oil over medium heat. Add onions and a pinch of salt. Cook and stir 10 minutes or until tender but not brown. Add lemon slices and spinach; toss until spinach is lightly wilted. Remove mixture from skillet.

  • Heat remaining 1 Tbsp. butter in the skillet over medium heat. Add fish. Cook 4 to 6 minutes or until fish flakes easily with a fork, turning once. Transfer to four plates; top with crumb mixture. Serve with spinach mixture. Squeeze lemon halves over each serving.

Nutrition Facts

396 calories; fat 18g; cholesterol 112mg; saturated fat 8g; carbohydrates 25g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 36g; vitamin a 2739.4IU; vitamin c 51.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 5.7mg; vitamin b6 0.6mg; folate 126.7mcg; vitamin b12 2.6mcg; sodium 436mg; potassium 922mg; calcium 139mg; iron 2.7mg.