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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the extra virgin olive oil to a hot pan. Sautee the spinach, adding the sultanans and pine nuts; season. Remove from pan and place on absorbant paper. Reserve. | 2. Add a small amount of extra virgin olive oil to a hot pan. | 3. Flour the fish, leaving the skin on, and season with fennel seeds. | 4. Pan fry the fish skin down for two minutes. Turn the fish and cook for another 1.5 minutes before removing from pan, | 5. deglaze the fish with a squeeze of lemon. Remove from pan and reserve. | 6. Remove half of oil from the pan, add the onions, capers and parsley to the pan. Cook for 30 secs. | 7. Assemble the dish with the spinach in the center of the plate and the fish on top. Sauce around with the grated eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	16	ounces		403.4667	0.0	89.76	2.2667
baby spinach	2	bunches		156.4	24.684	19.448	2.6519999999999997
sultana	2	tablespoons		403.4667	0.0	89.76	2.2667
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
hard egg	3		boiled	403.4667	0.0	89.76	2.2667
caper salt	1	tablespoon	packed	403.4667	0.0	89.76	2.2667
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
red onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
fennel seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.