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Geneva-Style Fish Fillet with Lemon-Butter Sauce and Spinach

This pan-seared dish pairs white fish fillet with spinach, butter and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

19 g Carbohydrates

37 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white fish fillet (perch or sole) 200 kcal
160g spinach 37 kcal
28g butter 201 kcal
10g olive oil 88 kcal
6g garlic, minced 9 kcal
60g dry white wine 49 kcal
15g lemon juice 5 kcal
8g all-purpose flour 29 kcal
6g fresh parsley, chopped 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

white fish fillet (perch or sole)all-purpose floursaltblack pepper
Pat the fish dry and season with salt and pepper. Dust lightly with flour.
white fish fillet (perch or sole)olive oil
Heat olive oil in a skillet over medium-high heat. Cook fish 2-3 minutes per side until just cooked; remove to a warm plate.
buttergarlic
Lower heat to medium. Add butter and minced garlic; cook 30 seconds until fragrant.
dry white winelemon juice
Add white wine and lemon juice; simmer 1-2 minutes to reduce slightly and make a glossy sauce.
white fish fillet (perch or sole)spinachsalt
In a second pan (or in the same pan after fish), wilt spinach quickly with a pinch of salt.
white fish fillet (perch or sole)spinachbutterlemon juicefresh parsley
Plate spinach, top with fish, spoon lemon-butter sauce over, and sprinkle with parsley.