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Crispy Skin Fish - Serve the easiest Crispy Skin Fish on top of creamy spinach, artichoke and beans, topped with fresh herbs and a squeeze of lemon.

Crispy Skin Fish with Spinach and Artichoke Beans

Serve the easiest Crispy Skin Fish on top of creamy spinach, artichoke and beans, topped with fresh herbs and a squeeze of lemon.
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Course: Main Course
Cuisine: Mediterranean
Keyword: Artichoke Hummus, Barramundi, best fish for crispy skin, Cannellini beans, Creamy, creamy spinach and feta pie, crispy skin barramundi, Crispy Skin Fish, crispy skin fish recipe, how long to pan fry fish with skin, White beans
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Deep lidded frying pan
  • Stovetop

Ingredients

  • 2 shallot
  • 4 cloves garlic
  • 150 g marinated feta
  • 230 g artichoke hearts marinated in brine
  • 250 g corn kernels
  • 120 g baby spinach
  • 4 barramundi fillets skin on (sub any white fish)
  • 2 pinch salt and pepper ½ teaspoon total for the recipe
  • 2 tablespoon olive oil 2.5 tablespoon total for the recipe
  • 400 g cannellini beans canned
  • 1 cup vegetable stock
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 150 g cream cheese
  • ½ bunch parsley
  • 1 bunch basil
  • 1 lemon
  • 1 teaspoon olive oil 2.5 tablespoon total for the recipe
  • ¼ teaspoon salt and pepper ½ teaspoon total for the recipe

Instructions

  • Preheat your oven to 180 C (350 F) and line a tray with baking paper.
    Line a tray with baking paper.
  • Finely dice shallot. Mince garlic. Measure out marinated feta. Drain and chop artichoke hearts, removing tough bits. Measure out corn kernels. Measure spinach.
    Option to reserve plain corn for your child’s plate now.
    2 shallot, 4 cloves garlic, 150 g marinated feta, 230 g artichoke hearts, 250 g corn kernels, 120 g baby spinach
    Prep shallot, garlic, feta, artichoke hearts, corn kernels and spinach.
  • Dry skin of fish with paper towel, score lengthwise and season with salt and pepper.
    4 barramundi fillets, 2 pinch salt and pepper
    Score fish lengthwise and season with salt and pepper.
  • Place a large, deep pan over high heat. Add oil, and then place a piece of baking paper in the base of the pan (small enough to fit), and dip in the oil so coated on both sides. Place fish skin side down on the paper and cook for 3-4 mins.
    2 tablespoon olive oil, 4 barramundi fillets
    Place a piece of baking paper on deep frying pan and cook fish.
  • Turn the fish and cook on the other side for 3-4 mins, then transfer to the baking tray and into the oven for 10 mins to cook through.
    Turn the fish and cook on the other side.
  • Reduce heat under the pan and carefully remove baking paper. When heat is low, add shallot and cook for 2-3 mins, or until soft, then add garlic and stir through. Meanwhile drain and rinse cannellini beans.
    2 shallot, 4 cloves garlic, 400 g cannellini beans
    Cook shallot and garlic.
  • Add beans, artichokes, stock, onion powder, garlic powder and salt and simmer for 4 mins.
    230 g artichoke hearts, 400 g cannellini beans, 1 cup vegetable stock, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt
    Add beans, artichokes, stock, onion powder, garlic powder and salt and simmer for 4 mins.
  • Add feta and cream cheese, stir through, and remove some bean mix for your child’s plate (with the reserved corn). Add spinach and remaining corn to the pan. Simmer for 3 mins, until wilted. Meanwhile, chop parsley and basil.
    150 g marinated feta, 250 g corn kernels, 120 g baby spinach, 150 g cream cheese, ½ bunch parsley, 1 bunch basil
    Add feta, cream cheese, corn and spinach.
  • Serve corn, plain flaked fish and bean mixture for your child.
    For adults, nestle fish into beans, skin side up, then scatter over herbs. Squeeze over lemon juice, drizzle with olive oil and season with salt and pepper, and serve.
    ½ bunch parsley, 1 bunch basil, 1 lemon, 1 teaspoon olive oil, ¼ teaspoon salt and pepper
    Crispy Skin Fish - Nestle fish into beans, skin side up, then scatter over herbs. Squeeze over lemon juice, drizzle with olive oil and season with salt and pepper, and serve.

Nutrition

Calories: 629kcal | Carbohydrates: 38g | Protein: 51g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 156mg | Sodium: 1930mg | Potassium: 980mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4348IU | Vitamin C: 36mg | Calcium: 362mg | Iron: 5mg