Seared Whitefish with Creamed Spinach and Mushroom

Lake Whitefish px
Lake Whitefish px
Lake Whitefish px

Serves 4


1.5 lb Whitefish Fillet, cut into 4 portions
5-6 cups fresh baby spinach
1 cup wild mushroom, chopped
3 Tbsp. salted butter
1 Tbsp. Olive Oil
2 cloves of garlic, thinly sliced
1/3 cup onion, finely diced
1 pint heavy cream
1/4 tsp kosher salt and freshly ground pepper
1 cup Parmesan cheese, grated or shredded


1) In a non-stick skillet on medium high heat, add olive oil and then Whitefish fillets.  Season with a light sprinkle of salt & pepper and cook for about 2-3 minutes per side. Turn off heat and set aside.

2) In a large skillet on medium heat, add butter, garlic, onions and mushroom.  Cook for about 6-10 minutes. 

3) Add spinach and saute until slightly wilted for about 3-5 minutes.

4) Pour heavy cream and simmer for about 2-3 minutes. Add Parmesan Cheese, stir and then add in your cooked Whitefish fillets.  Let it come to a light bubble for and turn off heat. Serve hot.