Creamed Spinach and Baked Fish

Gone were the days when vegetables (and everything else) were cheaper. I didn’t realise the full impact of inflation and rising prices until I looked through our past grocery spending for the last couple of months.

Even as I was walking down the food aisles in Fairprice and Giant supermarkets, I was pretty shocked to see how some items had gone up in prices in a matter of days. Egg prices in particular had jumped by a whopping 50%.?

Ways to cut grocery bill and save money

In order to maximise our grocery savings, I’ve made some changes to my grocery-shopping habits –

  • Buy frozen meats and seafood in 1kg or 2kg bulk packs instead of fresh ones.
  • Choose house brands over other brands such as Redmart, Meadows, Fairprice, etc.
  • Use dried herbs & spices instead of fresh ones. I like RedMan brand of rosemary, basil, thyme, oregano and paprika which are very affordably priced.
  • Stock up when there are bundle deals and discounts. I tend to do so for pasta, canned food, coffee, sliced cheese, cooking sauces and household products – basically items that you can keep and use for a longer period of time.

Frozen veggies are as good as fresh ones

Besides the above, I’m also purchasing frozen vegetables more than before. I used to think frozen vegetables are inferior in quality compared to their fresh counterparts but after cooking with them for a while now, I’ve been quite impressed with their versatility, texture and taste. Some of my favourite frozen vegetables include cauliflower, broccoli, asparagus, spinach and green beans.

Creamed Spinach and Baked Fish

Today, I am sharing a recipe which I’ve made with frozen spinach and frozen fish. This Creamed Spinach & Baked Fish dish is a low-carb, keto-friendly one. Incredibly easy to make. And it doesn’t take long to prepare too.

Choose a protein you like

Beside white fish fillets, you can also use salmon fillets, or change the protein to chicken or turkey breast – whatever you fancy.

Creamed Spinach and Baked Fish

Low fat alternative

As this recipe is meant to be low in carbs and high in fats, I’ve used heavy cream with 35% fat content to thicken the sauce and also butter to bake the fish. For a low fat option, just go for a light cooking cream with 18% fat content and extra light olive oil instead of butter.

Creamed Spinach and Baked Fish

The pollock fillet flakes beautifully in that fragrant garlic butter. And the spinach is oh-so-creamy with that rich, indulgent sauce. You can enjoy this Creamed Spinach & Baked Fish on its own or serve it with rice, pasta if you like.

Now, who says frozen fish and vegetables are not great? 😉

Creamed Spinach and Baked Fish Recipe
  • 1kg frozen whole spinach
  • 300ml heavy cream
  • 500ml chicken stock
  • 4 pieces frozen pollock fish fillets (approx. 800g in weight)
  • 2 tbsp unsalted butter, softened
  • 6 cloves garlic, peeled & chopped
  • 2 sprigs fresh parsley, chopped
  • handful of cherry tomatoes
  • pinch of sea salt
Preheat oven to 180 deg C.
Line a baking tray with parchment paper. Transfer the fish fillets onto the tray in one single layer.
Combine the butter, garlic, parsley and salt in a bowl. Stir to mix.
Spread the butter mixture over the fish fillets. Insert into the middle shelf of oven and bake for 15-20 minutes (longer if fillets are thick) till cooked through.
Pour the chicken stock into a pan and bring to a boil.
Add in the spinach and cherry tomatoes and cook for 5 minutes. Reduce heat to simmer.
Pour in the cream and stir till well combined.
Divide the creamed spinach onto 4 serving plates and arrange the baked fish on top.
Scoop any remaining garlic butter (from the baking tray) onto the fish and serve.

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