Hoki On Creamed Spinach
Preparation time is 4minutes
Cook time is 20minutes
Total time is 24minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 pieces hoki fish, about 200 g each
- 2tablespoons olive oil
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 1/4 cup white wine
- 500grams baby spinach, washed
- 1/3 cup double cream
- 125grams pine nuts
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
24.2grams
Fat
44.5grams
Carbs
10.0grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the hoki in an ovenproof dish, drizzle with 1 tablespoon of the oil and season with salt and pepper. Place in a preheated oven, 200°C for 6-8 minutes or until the fish is firm.
Step 2 of 5
Meanwhile, heat the remaining oil in a large frying pan, add the shallots and fry gently until softened. Add the garlic and fry for a further minute. Pour the wine into the pan and leave to bubble until all the liquid has evaporated.
Step 3 of 5
Add the spinach to the pan in batches, allowing it to wilt completely, then stir in the cream and season with salt and pepper.
Step 4 of 5
Toast the pine nuts lightly in a dry frying pan over a low heat.
Step 5 of 5
Place some creamed spinach in the centre of each plate, top with a piece of fish and scatter some toasted pine nuts over the top.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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