Whitefish fillets are skillet-cooked to perfection and served on a baby spinach salad with pine nuts and raisins to make this bistro-style dish for two.
What You Need
Original recipe yields 2 servings
2 tsp. butter
2 skin-in whitefish fillets (1/2 lb.)
1 pkg. (5 oz.) baby spinach leaves
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. toasted pine nuts
2 Tbsp. raisins
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Let's Make It
Heat oven to 425ºF.
Melt butter in large nonstick skillet on medium-high heat. Add fish, skin sides up; cook 2 min. or until bottoms of fillets are golden brown. Transfer fish, skin sides down, to shallow baking dish sprayed with cooking spray. Bake 6 min. or until fish flakes easily with fork.
Meanwhile, cook spinach in dressing in same skillet on medium-high heat 2 to 3 min. or just until spinach is wilted, stirring occasionally and adding pine nuts and raisins to the skillet for the last minute.
Spoon spinach mixture onto platter; top with fish.
Serve with hot cooked long-grain rice.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.