Hoki On Creamed Spinach

Hake 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

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.

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