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!

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

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


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