Catfish Meunière with Jasmine Rice & Creamed Spinach

Catfish Meunière

with Jasmine Rice & Creamed Spinach

25 MIN
4 Servings
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From the Test Kitchen

Meunière is a French sauce typically made from three simple ingredients: butter, lemon and parsley. It’s traditionally served over fish that’s been dredged in flour and lightly pan-fried, resulting in an easy and elegant meal. In our version, we’re adding briny capers to the sauce, and serving it all with aromatic jasmine rice and rich creamed spinach—or spinach sautéed, drained and finished with silky crème fraîche, butter and Parmesan cheese.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the capers. Quarter and deseed the lemon. Finely chop the parsley leaves and stems.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

Finish the spinach:
4 Finish the spinach:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the chopped spinach, crème fraîche and ¼ of the butter; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from heat. Add the cheese; stir until thoroughly combined and season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place. Rinse and dry the pan.

Cook the catfish & make the sauce:
5 Cook the catfish & make the sauce:

Place the flour on a plate. Pat the catfish dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the pan used to finish the spinach, melt the remaining butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and the juice of all 4 lemon wedges. Cook, occasionally spooning the sauce over the catfish, 2 to 3 minutes, or until cooked through. Remove from heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Transfer the cooked catfish and cooked rice to serving dishes. Top the catfish with the sauce from the pan. Garnish with the parsley. Serve with the finished spinach on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the capers. Quarter and deseed the lemon. Finely chop the parsley leaves and stems.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

4 Finish the spinach:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the chopped spinach, crème fraîche and ¼ of the butter; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from heat. Add the cheese; stir until thoroughly combined and season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place. Rinse and dry the pan.

Cook the catfish & make the sauce:
5 Cook the catfish & make the sauce:

Place the flour on a plate. Pat the catfish dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the pan used to finish the spinach, melt the remaining butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and the juice of all 4 lemon wedges. Cook, occasionally spooning the sauce over the catfish, 2 to 3 minutes, or until cooked through. Remove from heat; season with salt and pepper to taste.

6 Serve your dish:

Transfer the cooked catfish and cooked rice to serving dishes. Top the catfish with the sauce from the pan. Garnish with the parsley. Serve with the finished spinach on the side. Enjoy!

Serve your dish:
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