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1. Heat oven to 400'. In a food processor, combine horseradish, bread
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crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined
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and herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
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2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
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mixture firmly onto one side of each fillet. Heat a large nonstick,
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ovenproof pan over medium-low heat. Add oil and fillets, crust side
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down. Cook for 2 to 3 minutes, or until crust is golden brown.
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Carefully turn, then place pan in oven for 7 to 10 minutes, or until
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done to taste.
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3. While fish is baking, place spinach in a medium saucepan. The
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spinach leaves should still have water clinging to them; if they
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don't, sprinkle with a few drops. Add salt, cover, and cook over
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medium heat, stirring occasionally, until just wilted, 2 to 3
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minutes. Pour vinegar into a small saucepan and cook over high heat
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until reduced by half, 1 1/2 to 2 minutes.
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4. Remove fish from oven. Serve each fillet with some of the wilted
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spinach and a spoonful of the reduced vinegar alongside.
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Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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