Easy weeknight meal ideas is what I am forever scouting for. It saves my time and makes the man happy. Except for Tuesdays, for every single meal the man needs to eat non veg.There are times when I am totally out of ideas or the patience to produce something new. But thanks to the neighbourhood supermarkets , you are spoilt for choice. While I would mostly stick to buying fresh fish from my regular fish monger, once in a while something frozen comes in handy too. A pack of frozen Basa fillet is what caught my fancy on my last trip to the supermarket and scores of recipes started flodding my head!So I promptly grabbed the pack with the intention of cooking it up with some jazz. With winter just about to say goodbye, I wanted to use up the last batch of spinach from my kitchen garden. Teaming it up with the fish seemed like a fabulous option. So here's my recipe of Grilled Fish with Spinach.
Basa Fish fillets - 4-6 pieces - You can use any other white fish fillet like bhetki
Olive oil - few tsps.
Fresh Parsely - a handful finely chopped
Salt - to taste
Pepper - to taste
For the Spinach sauce -
Spinach leaves - 1 cup - finely chopped
Onion - 1 medium - finely chopped
Garlic - 2-3 cloves - minced
Cottage cheese /Paneer - 2 tbsp. - grated
cheddar cheese - 1 tbsp. - grated
Fresh cream - 1 tbsp.
salt - to taste
Pepper - to taste
Sugar - a pinch
Cherry tomatoes for garnish
Marinate the fish fillets with olive oil, salt ,pepper and chopped parsley. Keep aside while the sauce is being made.
For the sauce:
Heat a tsp of olive oil in a pan. Add the minced garlic and chopped onion and sweat it till transluscent. Don't brown it.
Next add the chopped spinach and cook covered till the water released from spinach dries up.
Add grated cottage cheese, cheddar cheese, salt, pepper and sugar and give it a good mix.
Add fresh cream, remove from heat and keep aside.
Preparing the fish:
In a thick bottomed pan, brush a little olive oil. Place the fish fillets and cook for 2-3 mins on each side. Don't overcook the fish or it gets a rubbery texture.
Remove from pan and serve along with the spinach sauce. Garnish with cherry tomatoes and freshly chopped parsley.
- I used Basa but any white fish fillet like bhetki would do just fine. Just keep an eye while cooking the fish so that u don't overcook. It takes very little time.
- I kept the sauce chunky in texture but you can puree it into a smooth sauce as per your taste. Just grind the sauce in a handblender and strain.