← All recipes

🍽️ Pan-fried Pollack on Creamy Chickpea and Spinach

420 kcal · 30 min · 4 servings

Pan-fried Pollack on Creamy Chickpea and Spinach Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the fish fillets under cold running water. Pat them completely dry with a kitchen towel.
  2. 2. Wash the spinach thoroughly. Spin it in a salad spinner until it is dry.
  3. 3. Wash the tomatoes. Cut them into quarters and remove the core. Dice the tomatoes into small pieces.
  4. 4. Peel the shallots and the garlic. Dice both ingredients very finely.
  5. 5. Open the can or jar of chickpeas. Drain the liquid, rinse the legumes under cold water, and let them drain well.
  6. 6. Heat two tablespoons of oil in a large pan.
  7. 7. Add the diced shallots and garlic to the hot pan. Sauté them over medium heat until they are translucent and soft.
  8. 8. Add the drained spinach to the pan. Stir until the spinach has wilted and the released liquid has evaporated.
  9. 9. Fold in the drained chickpeas and the diced tomatoes into the spinach mixture.
  10. 10. Deglaze the pan with a splash of white wine. Reduce the heat to low and let the vegetables simmer gently for five minutes.
  11. 11. Season the fish fillets with salt and pepper to taste.
  12. 12. Heat the remaining oil in a separate pan.
  13. 13. Place the fish fillets skin-side down in the hot pan. Fry them over medium heat for two to three minutes.
  14. 14. Carefully turn the fillets. Fry the other side for another two to three minutes until the fish is cooked through.
  15. 15. Finally, adjust the seasoning of the vegetable mixture with salt and pepper.
  16. 16. Divide the hot vegetables among four plates.
  17. 17. Place the fried fish fillets on top of the vegetables and serve the dish immediately.

Nutrition per serving