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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - fresh or frozen skinless flounder, tilapia or cod fillets (1/2-inch thick)
  • 2 - lemons
  • 1 cups - coarse soft bread crumbs
  • 1 tablespoons - chopped fresh tarragon
  • 4 tablespoons - butter, divided
  • 1 tablespoons - olive oil
  • 2 - Vidalia onions, halved and sliced
  • 6 ounces - package baby spinach
  • Directions:

    Thaw fish, if frozen. Pat dry with paper towels. Season with salt and pepper. Slice one lemon and cut the other lemon in half.

    In a medium bowl toss together the bread crumbs with tarragon and a pinch of salt. In a very large skillet, heat 1 tablespoon butter over medium heat; add crumb mixture and cook, stirring, for 4 to 5 minutes or until crumbs are toasted. Remove from skillet.

    In the same skillet, heat 2 tablespoons butter and the olive oil over medium heat. Add onions and a pinch of salt; cook and stir for 10 minutes or until tender, but not browned. Add lemon slices and spinach, tossing until spinach is slightly wilted. Remove mixture from skillet and set aside.

    Heat remaining tablespoon butter in the skillet over medium heat. Add fish, cooking 4 to 6 minutes or until fish flakes easily with a fork, turning once. Transfer to four plates, top with crumb mixture, and serve with spinach mixture.

    Squeeze lemon halves over each serving.

    Brief Description

    Skillet-fried fish served up with vidalia onions and spinach.

    Main Ingredient:

    flounder, tilapia or cod fillets

    Category:  Fish or seafood

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 30 min


    Better Homes and Gardens

    Posted By:


    Posted On:

    July 23, 2018

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