100 g (4 oz) butter
700 g (1 1/2 lb) cod, halibut or hake steak
2.5 ml (1/2 tsp) salt
225 g (8 oz) mushrooms, wiped and sliced
30 ml (2 tbsp) lemon juice
275 g (10 oz) spinach, trimmed
lemon wedges, to garnish
700 g (1 1/2 lb) cod, halibut or hake steak
2.5 ml (1/2 tsp) salt
225 g (8 oz) mushrooms, wiped and sliced
30 ml (2 tbsp) lemon juice
275 g (10 oz) spinach, trimmed
lemon wedges, to garnish
method
1. Melt the butter in a large frying pan, add the fish and sprinkle it with salt. Cook gently for 5 minutes, then turn the fish and cook for a further 4-5 minutes or until the thickest flesh flakes easily when tested with a fork.
2. With a fish slice, transfer the fish to a large serving dish and keep warm.
3. Add the mushrooms and lemon juice to the pan and cook for about 5 minutes until the mushrooms are tender. Remove them from the pan with a slotted spoon and reserve.
4. Add the spinach to the juices in the pan and cook for 2-3 minutes or until tender, stirring occasionally. Stir in the mushrooms and cook for a further few minutes to heat them through.
5. Spoon the vegetables round the fish and pour the juices remaining in the pan over it. Garnish with the lemon wedges before serving.
2. With a fish slice, transfer the fish to a large serving dish and keep warm.
3. Add the mushrooms and lemon juice to the pan and cook for about 5 minutes until the mushrooms are tender. Remove them from the pan with a slotted spoon and reserve.
4. Add the spinach to the juices in the pan and cook for 2-3 minutes or until tender, stirring occasionally. Stir in the mushrooms and cook for a further few minutes to heat them through.
5. Spoon the vegetables round the fish and pour the juices remaining in the pan over it. Garnish with the lemon wedges before serving.
serving amount
serves 4
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