Grilled Fish with White Sauce Spinach and Mushrooms

Ingredients

• Fish200 g
• Spinach1 cup (30 g)
• Mushrooms1 cup (70 g)
• Bay Leaves1 count (1 g)
• Butter1 tablespoon (30 g)
• Flour1 tablespoon (8 g)
• Milk1/2 cup (120 ml)
• Nutmeg1 pinch (1 g)
• Oil2 teaspoon (7 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Season the fish with half the oil, salt and pepper. Set aside.

2. 2

   Step 2

   In the meantime, chop the garlic and slice the mushrooms. Wash and dry the spinach well.

3. 3

   Step 3

   Heat the remaining oil on a pan over medium-high heat.

4. 4

   Step 4

   Once heated, add the garlic and mushrooms with a pinch of salt. Stir-fry for 4 minutes over medium heat and then add the spinach.

5. 5

   Step 5

   Heat the milk over medium heat until warm. Turn off and set aside.

6. 6

   Step 6

   For the sauce: Melt the butter over medium heat and dilute the flour in it. Remove from heat, add the milk slowly and mix with a whisk or a wooden spoon.

7. 7

   Step 7

   Take back to the heat and cook until it boils. Remove, add salt and pepper, nutmeg and the bay leaf.

8. 8

   Step 8

   Mix the white sauce with the stir-fry mixture.

9. 9

   Step 9

   Heat a pan over high heat. Once heated, add the fish, lower the heat to medium and cook each side for 3-4 minutes until browned.

10. 10

    Step 10

    Serve the fish and the spinach and mushroom preparation with the white sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with White Sauce Spinach and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.