Fish with creamed spinach and tomatoes is a delightful and nutritious dish that pairs perfectly seared white fish with a creamy spinach side and fresh, juicy cherry tomatoes. It’s a versatile meal that's both elegant and easy to prepare, making it great for family dinners or special gatherings.
- Pat the fish dry with paper towels before cooking to ensure it sears properly.
- Use fresh spinach for the creamed spinach for the best flavor and texture.
- Adjust the seasoning to taste, adding salt and pepper as desired.
- Make sure not to overcook the fish; it should be flaky and moist.
- To save time, you can prepare the creamed spinach while cooking the fish.
- For a richer flavor, you can use a mix of butter and olive oil to cook the fish.
Cooking fish with creamed spinach and tomatoes combines wonderful flavors and textures into one delicious dish. The creamy spinach balances the light, flaky fish, while the cherry tomatoes add a pop of freshness. Follow these easy steps to create a meal that’s sure to impress.
Nutrition Facts | |
---|---|
Serving Size | 320 grams |
Energy | |
Calories 500kcal | 20% |
Protein | |
Protein 36g | 24% |
Carbohydrates | |
Carbohydrates 11g | 3% |
Fiber 2.35g | 6% |
Sugar 2.64g | 3% |
Fat | |
Fat 36g | 41% |
Saturated 13g | 42% |
Cholesterol 150mg | - |
Vitamins | |
Vitamin A 350ug | 38% |
Choline 130mg | 23% |
Vitamin B1 0.32mg | 27% |
Vitamin B2 0.32mg | 25% |
Vitamin B3 6mg | 37% |
Vitamin B6 0.67mg | 40% |
Vitamin B9 80ug | 19% |
Vitamin B12 1.73ug | 72% |
Vitamin C 18mg | 21% |
Vitamin E 2.86mg | 19% |
Vitamin K 160ug | 133% |
Minerals | |
Calcium, Ca 110mg | 9% |
Copper, Cu 0.23mg | 0% |
Iron, Fe 1.77mg | 16% |
Magnesium, Mg 100mg | 24% |
Phosphorus, P 520mg | 41% |
Potassium, K 890mg | 26% |
Selenium, Se 24ug | 43% |
Sodium, Na 130mg | 9% |
Zinc, Zn 2.14mg | 19% |
Water | |
Water 230g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Try it today for a delightful blend of taste and nutrition.
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