Baked white fish with a crunchy chilli oil breadcrumb crust and creamed spinach
Serves 4 persons
Ingredients
l 75g crustless white bread
l 1 garlic clove, roughly chopped
l 3 tbsp Poon’s extraordinary chilli oil, plus extra to grease
l 25g grated Parmesan
l A big handful of parsley, finely chopped
l 4 x 150g sustainable white fish fillet, skin removed
For the spinach
l 30g butter
l 1 large shallot, chopped
l 2 garlic cloves, chopped
l 500g spinach leaves, washed
l 80g creme fraiche
l 40g grated Parmesan
Preparation
1. Preheat the oven to 200C/180C fan/400F/gas 6.
2. Place the bread and garlic clove in a small food processor and whizz until finely chopped. Add the chilli oil, Parmesan, parsley, ½ teaspoon of salt and a generous amount of pepper. Pulse blitz to combine.
3. Line a baking tray with baking paper and drizzle with a small amount of chilli oil to grease it lightly. Pat the fish dry, then sit on the baking tray and pack the breadcrumb mix on top of each piece, squeezing and shaping so you have tight, neat crusts.
4. Place in the oven for 12-17 minutes (depending on the thickness of the fish) until the flesh is opaque.
5. Meanwhile, prepare the spinach. Melt the butter in a large pan over a medium heat and gently fry the shallot and garlic with a pinch of salt until soft, about 5 minutes. Stir in the spinach, then cover with a lid for 1-2 minutes until the leaves have wilted. Stir in the creme fraiche and Parmesan to make a creamy, wet sauce, then season to taste and keep warm while the fish finishes cooking.
6. Serve the fish with the spinach, with a little extra chilli oil if you like.
Newsletter
Subscribe for occasional updates and to get 18% off your first online shop at Poon’s London.