Panko Crusted Pan-fried Haddock with Sautéed Spinach

Haddock:
4 - 8 oz Fresh Haddock fillets
Kosher salt
1 cup flour
2 eggs, beaten
1 Tbsp. chopped Italian parsley
2 Tbsp. freshly grated parmesan cheese
3/4 cup Panko breadcrumbs
3/4 tsp. dried tarragon
Olive oil

Heat 1/4” of olive oil over medium-high heat in a large sauté pan until shimmering. Place flour in a pie plate. Beat eggs with parsley and parmesan in another pie plate. Combine Panko breadcrumbs with tarragon in a third pie plate.

Season fillets with kosher salt, dredge in flour, then egg mixture and finally seasoned Panko.

Fry fish in oil until golden on both sides, turning halfway through cooking time, about 3 - 4 minutes, depending on thickness of fillets. When fish is done it should be opaque and flake easily with a fork. Remove from oil with a slotted spoon and drain on paper towels.

Spinach:
1 package baby spinach, washed
1 Tbsp. olive oil
1 clove garlic, peeled and sliced into quarters
1/8 tsp. red pepper flakes
Kosher salt
Extra-virgin Olive Oil

In another large skillet preheat 1 Tbsp. olive oil over medium heat with garlic until garlic is golden and oil is shimmering. Remove garlic and discard.

Add pepper flakes and immediately add all of the washed spinach. Make sure to leave the spinach wet – the moisture will help to steam the spinach.

Cover and cook until spinach is wilted, about 2 minutes. Drain spinach, season with kosher salt and drizzle with extra virgin olive oil. Serve with Haddock.

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