Brown butter fish with basil, capers and spinach

Brown butter fish with basil, capers and spinach

Gluten-Free, Soy-Free

2 Servings, 420 Calories/Serving

25 Minutes

A lightly seared fish and green garlic sautéed spinach is drizzled with a simple brown butter lemon sauce, illustrating the beauty of simplicity.

In your bag

  • 6-ounce fish fillets
  • 1 lemon
  • medium bunch basil
  • 2 stalks green garlic
  • 1 tablespoon capers
  • 8 cups loosely packed spinach

Nutrition per serving



Sear fish

Heat 1 tablespoon oil in pan on medium heat until shimmering. Season fish with a pinch of salt and pepper. Sear fish until golden brown and flakey, 2 to 4 minutes each side. Take off heat.


Prep sauce

Juice lemon.
Pick leaves off basil and roughly chop.
Rinse, trim off ends and thinly slice green garlic.


Brown butter

In the same pan, add 3 tablespoons butter on medium-low heat and cook, stirring occasionally, until the milk solids just start to caramelize and reach a golden brown, 6 to 8 minutes. (Watch closely as this can easily burn.) Remove from pan and stir in lemon juice, basil and capers. Set aside to cool.


Sauté spinach

Add green garlic to pan and cook until just soft, about 1 minute. Toss in spinach and a pinch of salt. Cover and cook until spinach wilts, 2 to 3 minutes. Remove from heat, taste and season with more salt if necessary.


Plate, serve

Divide spinach evenly between two plates, top with fish and drizzle with brown butter sauce. Serve remaining brown butter on the side.