Pan Roasted Haddock with Butternut Puree and Spinach

Starting off the New Year with new recipes!!! Paleo inspired Pan Roasted Haddock with Butternut Squash Puree and Spinach. Done in under 15 minutes!

Ingredients:
2 white fish fillets, thawed
3 garlic cloves, sliced
1 onion, sliced
4 cups baby spinach
1/4 cup chicken broth
1 cup butternut squash soup (I use Imagine Organic Butternut Squash Soup)
2 tbsp coconut oil, olive oil or butter
Salt and Pepper to taste

Directions:
1. Melt 1 tbsp oil in pan and saute onions and garlic until tender, 2-3 minutes.
2. Add spinach and broth, cover and steam til spinach is wilted, ~2 minutes, season with salt and pepper, remove from pan and set aside.
3. Heat soup in separate bowl
4. Add 1 tbsp oil to pan, rinse and pat dry fish, season with salt and pepper. Cook over medium heat 2-3 minutes per side.
5. To serve pour soup onto plate or shallow bowl, place spinach in center and top with fillet. Serve immediately.

#startingfresh #healthyeating #paleoinspired #cookingonabudget

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s