Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Pan-Seared Merlan with Mustard Butter Rice and Spinach
A classic French-inspired dish featuring tender merlan (whiting fish) with a simple mustard butter sauce, served alongside creamy rice and fresh spinach. This elegant yet easy meal comes together in under 30 minutes and is perfect for weeknight dinners.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour3/10
Umami5/10
Spicy2/10
🥄 Texture
The merlan has a lightly crisped exterior with a tender, flaky interior, while the buttered rice is soft and slightly creamy. Carrot rounds retain a mild bite and the wilted spinach is silky, creating a pleasant contrast between delicate fish and soft starch/greens.
👃 Aroma
Bright, buttery and toasty notes from the seared fish and pan butter are complemented by the tangy, pungent mustard aroma. Fresh green and slightly earthy notes from the spinach and sweet carrot scents round out the profile.
🍷 Pairs Well With
A crisp, unoaked Sauvignon Blanc or a dry Riesling pairs well; alternatively a light pilsner or sparkling water with lemon will complement the dish.
🥗 Side Dishes
Simple green salad with a lemon vinaigrette, roasted baby potatoes or a herby quinoa, and a wedge of lemon for squeezing over the fish.
Ingredients(9 items)
- 14 merlan fillets (about 150g each)
- 21 cup rice
- 33 tablespoons butter (divided)
- 42 tablespoons olive oil
- 52 medium carrots (sliced into thin rounds)
- 6200g fresh spinach (roughly chopped)
- 72 tablespoons old style mustard
- 8Salt and pepper to taste
- 92 cups water
Nutrition Information(per serving)
485
Calories
38g
Protein
48g
Carbs
16g
Fat
Instructions
- 1
Start the rice: Bring 2 cups of water to a boil in a pot. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until cooked through.
- 2
Prepare the vegetables: While rice cooks, slice the carrots into thin rounds. Roughly chop the spinach and set aside.
- 3
Cook the fish: Heat olive oil in a large pan over medium-high heat. Season merlan fillets with salt and pepper on both sides. Once oil is hot, place fillets in the pan and cook for 3-4 minutes per side until golden and cooked through. Remove to a plate.
- 4
Make the mustard sauce: In the same pan, add 2 tablespoons of butter and the sliced carrots. Cook for 2 minutes, then stir in the mustard until combined. Add the chopped spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
- 5
Finish and serve: Stir the remaining 1 tablespoon of butter into the cooked rice. Divide rice among plates, top with the mustard spinach mixture and carrots, then place a merlan fillet on top. Drizzle any pan sauce over the fish and serve immediately.
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