When life gives you lemons, take the juice and zest, add parmesan and wine and make a delicious sauce for fish! I think that’s how the saying goes. Even if you’re not much of a fish eater, this recipe can probably change your mind. It’s rich and flavorful without being overpowering, and pairs perfectly with a glass or two of crisp white wine, some candlelight, and great conversation. Perfect for these last few days of summer!
- 2 whitefish fillets (I used cod)
- 1 tablespoon of creole seasoning
- Avocado oil or olive oil (as needed to cover the bottom of a frying pan)
- 2 tablespoons of butter
- 4 garlic cloves, minced
- 1/2 cup of dry white wine
- 1/4 cup of water or chicken broth
- A 13.5 fl oz can of heavy cream (I used this dairy free alternative)
- 1/4 cup of grated parmesan cheese
- 1 lemon
- 1 tablespoon of chopped fresh oregano
- 4 large handfuls of spinach
- Sprinkle the creole seasoning on both sides of each fish fillet (1/4 tbs per side).
- In a large skillet, heat the olive oil over medium-high heat and fry the fish for about 5 minutes per side or until it’s cooked through.
- While the fish is cooking, melt the butter in a saucepan over medium heat and saute the minced garlic for about a minute. Then add in the wine, water/broth, and heavy cream. Bring it to a boil, then stir in the parmesan. Let it cook down until it thickens to a creamier consistency, stirring constantly to avoid burning. Remove from heat once it is the desired consistency.
- Zest and juice the lemon, then stir it into the sauce along with the oregano. Optional: Reserve some zest and oregano for garnishing.
- To cook the spinach, remove the cooked fish from the frying pan and turned the heat to medium-low. Pour about 1/4 cup of the sauce into the pan and add the handfuls of spinach. Stir until it wilts and shrinks.
- To serve two, dish up half of the cooked spinach in each dish and place a fish fillet on top. Then pour about 1/2 cup of sauce over each serving and garnish with lemon zest, fresh oregano, and shaved parmesan.