Crunchy Flathead Fillets with Spinach

Lowly fish and chips can be given a tremendous boost by coating your fish with crunchy Panko crumbs.  This dish is lovely on its own as light lunch or serve it with thick chips or wedges for dinner.  We love the bed of spinach which seems to go very well with any type of fish.

Ingredients:

2 large flathead fillets

½ cup of Panko crumbs

1 beaten egg

2 tablespoons of plain flour

2 bags of baby spinach

2 cloves of garlic (grated)

1 tablespoon olive oil

½ teaspoon of grated nutmeg

salt and pepper to taste

Extra olive oil to shallow fry the fish

Dijonnaise to serve

Method:

Pat fish fillets dry

Have 2 large bowls ready – one for the flour, one for the egg, one for the crumbs

Season the flour with salt & pepper

Dip each fillet into the flour making sure it is well coated

Dip the fillet in to the beaten egg

Dip the fillet finally into the Panko crumbs and press them on firmly

Heat a large non stick pan and add a generous amount of olive oil and fry the fish, turning once, until golden brown.

Set aside and keep warm

In another pan gently fry the garlic and toss in the spinach leaves and turn up the heat slightly

Season with grated nutmeg, salt and pepper to taste

When completely wilted drain as much of the liquid off as possible and arrange the spinach in a pile on each plate

Place the fish fillet on top

Serve with some Dijonnaise on top

Dijonnaise can be bought in a squeezy bottle or you can make your own by combining a couple of tablespoons of Dijon Mustard with bottled mayonnaise and season to taste

Bon Appétit!

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