Fish with creamed spinach

Fish with creamed spinach


  • 3 tbsp butter
  • 2 garlic cloves, thinly sliced
  • 2 bunches English spinach, trimmed, coarsely chopped
  • 80ml (1/3 cup) light thickened cream
  • Pinch berbere spice
  • 2 tbsp plain flour
  • 600g white fish fillet
  • 2 tbsp peanut oil
  • 1 tsp dried oregano leaves
  • 1 tsp pilau masala 
  • Salt and pepper to taste


  1. Heat 2 tablespoons of the butter in a large frying pan over medium heat. Cook the garlic for 30 seconds. Add the spinach and cook, stirring, until it wilts. Season with salt and berbere spice. Add the cream and reduce heat to low. Simmer for 3 minutes or until the mixture reduces. Remove from heat and cover to keep warm. Set aside 
  2. Place the flour, pilau masala, and fish in a sealable plastic bag. Season with salt and pepper. Seal and shake to coat.
  3. Heat the oil and remaining butter in a large non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. And serve 




Prep time: 10

Cook time: 15

Tools & Equipment



Cutting board 



Frying pan 

Serving Suggestions