Description
Tender red fish fillets simmered in a creamy, tangy sour cream sauce with Dijon mustard, lemon zest, and wilted spinach—an elegant and comforting main dish.
Ingredients
Units
Scale
- 800g red fish fillets or steaks (with skin)
- 75g dry white wine (or water)
- 75g water
- 300g sour cream
- 30g Dijon mustard
- 1 tbsp maple syrup (optional)
- Zest of 1/2 lemon
- 200g fresh spinach
- Salt to taste
- Ground white pepper to taste
- Oil for frying
Instructions
- Rinse and pat dry the fish fillets. Season lightly with salt and white pepper.
- Heat a drizzle of oil in a large skillet over medium heat. Sear fish skin-side down for 2–3 minutes, flip and cook another 2 minutes. Remove and set aside.
- In the same skillet, add wine and water. Simmer for 2–3 minutes to reduce slightly.
- Lower the heat and whisk in sour cream, Dijon mustard, and maple syrup (if using). Stir in lemon zest and adjust seasoning.
- Add spinach and cook until wilted, about 1–2 minutes.
- Return fish to the skillet, nestling into the sauce. Cover and simmer on low for 5–7 minutes until the fish is just cooked through.
- Serve warm with steamed potatoes, rice, or rustic bread.
Notes
- Use salmon or trout as the red fish variety.
- Maple syrup adds a subtle sweetness to balance the tangy sauce.
- Don’t overcook the fish—remove from heat as soon as it’s opaque and flakes easily.
- Pair with crusty bread to soak up the rich sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
