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White Fish with Herb Butter over Spinach

This delicious fish recipe is easy to prepare and quick to make. We use tilapia filets, which are a perfect blank canvas for our rich homemade herb butter, and they can stand up to the broiler after they have been sous vide. The herb butter is endlessly adaptable based on whatever herbs you have on hand. We loved tarragon when we tested this recipe, but really, any leafy herb will work. Be sure to top the tilapia with the herb butter while the fish is still hot so that the butter can melt and the herbs can aromatize. We’re serving the tilapia over steamed spinach, which only needs a drizzle of olive oil and a sprinkle of salt and pepper to shine. If you want to add a starch to this meal, rice pilaf, cooked for about 14 minutes, would be a great addition!

Note: Save any leftover herb butter for grilled meats, vegetables, or toasted bread.

White Fish with Herb Butter over Spinach

  • Servings: 2
  • Difficulty: 1 hour and 40 minutes
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Ingredients

  • 2 tilapia filets, 6-8 ounces each
  • 2 tbsp olive oil, divided
  • 4 cups packed spinach
  • ¼ cup unsalted butter (½ a stick), softened 
  • 2 tbsp minced fresh herbs such as tarragon, chervil, parsley, cilantro, basil, marjoram, or oregano
  • 2 tsp lemon juice, or white wine vinegar

Directions

Pat tilapia filets dry and season with salt and pepper. Vacuum seal with 1 tbsp olive oil. Place vacuum sealed tilapia in a Suvie pan, cover with water, and insert into the top right hand zone of your Suvie. 

Place spinach in a Suvie pan and insert into the top left-hand zone of your Suvie. 

Input setting and cook.

My Cook > Multi-Zone Settings

Protein: 120 for 30 minutes

Vegetable: 4 minutes

Starch: 0

While the fish cooks, prepare the herb butter. Ensure the butter is soft and malleable. If not, microwave for 10 seconds on 50% power to soften. In a small bowl, stir together butter, herbs,  ½ tsp salt, and ¼ tsp pepper

After the fish has finished cooking, remove all pans from your Suvie.

Pour off water from the protein pan, remove tilapia from vacuum bags, and pat dry. Wipe out any residual water from the pan and return tilapia to the pan. Broil fish for 10 minutes, or until the tilapia begins to flake. Divide spinach evenly between plates, drizzle with olive oil, and season to taste with salt and pepper.

Place tilapia filets on top of the spinach and immediately top with herb butter. 

Nutrition

Nutritional Information per serving (2 servings per recipe): Calories 530, Total Fat 40g, Total Carbohydrates 11g, Total Sodium 764mg, Total Protein 41g

CategoriesDinner Fish French
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