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Ingredients
Method
- 150g flour
- ½ tsp each of paprika, coriander and cumin
- Pinch of nutmeg
- 2 x 200g bream fillets
- 150ml milk
- 1 tbsp veg oil
- Salt and pepper
- 200g wilted spinach, to serve
- For the Sauce
- 150ml fish stock
- 1 tsp turmeric
- 20g butter
- Mix the flour with the spices and season well. Cut the fillets in half, then dip in the milk and coat with the seasoned flour, before frying on each side in the oil until golden.
- Place the stock and turmeric in a saucepan and bring to the boil. Cook until reduced, then add the butter and bubble away until thick and glossy. Divide the spinach between plates, top with the fish, and drizzle with the golden sauce. Delicious!
30 mins
2 serving
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