DIRECTIONS
Preparing the fish:
Heat oven to 350° F.
Set up a breading station. First place flour on a plate with some salt and pepper for dredging. Secondly, scramble the eggs in a bowl with the milk (or light cream). Lastly, mix the breadcrumbs, parmesan and fresh ground pepper on a plate.
Cut each fillet into serving size portions (typically 1/2 of a fillet per person).
Bread one side of the fish. Dredge both sides of the fillet in the seasoned flour and shake off any excess. Dip only one side of the fish into the egg (preferably the flatter side). Dip the egg coated side into the parmesan/breadcrumb mix. Press firmly to ensure the breadcrumb mix is consistent. Set aside until ready to pan fry.
Heat the oil until its shimmering. Place the fish breadcrumb side down into the oil. Do not overcrowd the pan. Fry for about 4 minutes until the breadcrumb side is golden brown. Be careful flipping the fish over as to not separate the breading coating from the fish. Flipping too early can cause the fish to stick. Pan fry the other side for 2 minutes then set aside on a parchment lined sheet pan.
Place the sheet pan in the oven for 10 minutes to finish cooking the fish. While its cooking, prepare the spinach.
Preparing the Spinach:
Heat the olive oil and butter in a large pan (you will have to fit the spinach later). When hot, add the shallot and garlic. Sauté until golden brown.
Reduce the heat to med/low.
Add the light cream, cream cheese, parmesan cheese, and red pepper flakes and continue to cook until the cream cheese is fully incorporated.
Add the spinach and mix with the sauce. Do not overcook the spinach, it will only take about 3-4 minutes to wilt to the desired consistency. It should be wilted but not mushy. Remove from heat and immediately plate.
Serving:
Serve the spinach in the center of the plate with the fish on top. Sprinkle a small amount of grated parmesan atop the fish.