Goodfood Travels: Germany's Fish over Rahmspinat
with Buttered Baby Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Germany, where creamed spinach is an art form. Made with a touch of mustard (natürlich!), it’s a luscious base for delicately flaky fish.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 450g Baby potatoes
- 50g Diced onions
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Dijon mustard
- 10g All-purpose flour
- 1g Dried dill
- 200ml Milk
Contains: Milk • Mustard • Sulphites • Tilapia • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
Total Fat
20 g
Saturated Fat
11 g
Sodium
440 mg
Total Carb
39 g
Sugars
7 g
Protein
31 g
Fibre
6 g
Preparation
Make the smashed potatoes
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until tender.
- Drain, return to the pot and add 1 tbsp butter (double for 4 portions) and the dill.
- Stir, breaking up the potatoes slightly, until combined; season well with S&P.
Cook the tilapia
- Meanwhile, pat the tilapia dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Make the creamed spinach
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Add the milk and mustard. Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the spinach and cook, stirring often, 30 sec., until wilted.
Plate your dish
- Divide the smashed potatoes between your plates.
- Top with the creamed spinach and tilapia. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
