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Red fish with spinach in creamy sauce
3 servings30 min
Red fish - 350 gr, Olive oil - 1 tbsp, Cream - 300 ml, Spinach - 60 gr, Tomatoes - 100 gr, Hard cheese - 40 gr, Butter - 15 gr, Basil - 0.5 tsp, Mixture of herbs - to taste, Salt - to taste, Ground black pepper - to taste
How to make red fish with spinach in creamy sauce? Prepare the necessary products. Red fish can be taken any: salmon, chum salmon, trout, salmon. I have coho salmon. If there is no fresh spinach, frozen one will do. Olive oil can be replaced with any vegetable refined. 
Salt the fish fillet and pepper on both sides. In a frying pan, heat the olive oil, fry the fish over a moderate heat on both sides until lightly rosy. 
Wash the tomatoes, dry. I have cherries that I cut in half. You can take regular tomatoes and cut them into small pieces. 
Wash the spinach, dry, finely cut. 
Grate the cheese on a fine grater. Any cheese is suitable - hard, semi-hard, soft, mozzarella type. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well. 
Melt the butter in a pan. Fry the tomatoes over a moderate heat with stirring for 1 minute. Remove the tomatoes from the pan. 
Pour the cream into the pan, heat them to a hot state. Cream is suitable with a fat content of 10-20%. 
Add seasonings and spices to taste to cream, salt, mix. 
Put the grated cheese in the cream. Mix well so the cheese melts completely. Once the cheese is added, the consistency of the sauce becomes more viscous. 
Add the spinach and tomatoes to the sauce, mix. 
Keep the sauce low for 2-3 minutes. Its consistency will become thicker, and the taste more saturated. 
Put the pieces of fish in the sauce. Cover the pan with a lid and sink the dish for a further 5 minutes to soak the fish in the sauce and flavour of the spices. 
Fish with spinach in creamy sauce is ready, can be served at the table. Enjoy your meal!