Pan-fried fish with spinach-mashed potatoes

Looking for a light yet satisfying dinner that’s full of flavour?

This hake with spinach-mashed potatoes is just the thing! Tender, flaky hake fillets pair perfectly with creamy, vibrant mashed potatoes whipped with fresh spinach, and it’s served with sweet caramelised onions and tangy sun-dried tomatoes for an extra burst of flavour.

Simple, comforting, and ready in no time, it’s perfect for a weeknight meal or a cozy weekend dinner. Bonus: it’s healthy without sacrificing any of the indulgent, creamy goodness we all love!

Ingredients: (for 4 portions – if you want to make 2, simply halve the quantities)

• 1 kg yellow potatoes
• 8 hake fillets (or any other fish you have or prefer)
• 2 large red onions
• 1 teaspoon honey
• 100 g sun-dried tomatoes
• 2 parsnips
• 4 garlic cloves
• 400 g fresh spinach
• 2 tablespoons classic mustard
• sunflower oil
• 1 tablespoon balsamic vinegar reduction
• 20 ml milk
• 40 g butter divided into 2
• salt and pepper
• 2 cubes of soup concentrate

Preparation:

Peel the potatoes and cut them into large cubes. Do the same with the parsnips. In a large pot, add plenty of water, the potatoes and parsnip cubes, along with the soup concentrate cubes, and bring to a gentle boil over medium heat. Cook for 15–20 minutes, or until a fork easily pierces the vegetables.

Peel the onions and cut them in half, then slice them evenly. Peel the garlic and crush it using a garlic press. Slice the sun-dried tomatoes into even pieces.

While the vegetables for the mash are cooking, prepare the remaining ingredients: in a deep wok or pot, heat a little oil and add the minced garlic, and cook it for about 30 seconds. Then start adding the fresh spinach in batches, stirring constantly. As the spinach in the pan wilts, add the next batch, repeating until all the spinach is cooked, stirring continuously. Remove from the heat and set aside.

In another pan, heat a little oil and sauté the onions until soft. Once tender, add the balsamic vinegar and honey, mix well, and remove from the heat. Transfer the mixture to a bowl and set aside.

By now, the vegetables for the mash should be cooked, so drain them well. Add the butter, mustard, milk, a pinch of salt, and some pepper, then mash everything together until smooth and creamy.

Add the cooked spinach prepared earlier, together with whatever sauce it has, stir well with a wooden spoon, and cover with a lid until ready to serve.

Season the fish on both sides with salt, pepper, and a pinch of sweet paprika. In a non-stick pan, melt the remaining 20 g of butter, then add the fish, skin-side down first, and cook for about 3 minutes on each side until golden and cooked through.

Once the fish is cooked, it’s time to plate everything: place two generous spoonfuls of the mashed potatoes on each plate, top with a spoonful of caramelized onions, and sprinkle with pieces of sun-dried tomatoes. Add two fillets of fish per serving, adjust the seasoning with salt and pepper if needed, and serve.

The garlicky, vitamin-rich potato spinach mash pairs perfectly with the pan-seared, buttery fish, creating a balanced and flavourful meal.

If you try the recipe, let me know how you liked it! 😊

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