2 x 6 oz whitefish filets
Salt and pepper
For the sauce:
3 tbl butter
2 tbl balsamic vinegar
Pinch of salt
8 oz spinach
Make the brown butter by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will change from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. Add balsamic vinegar and stir to combine.
In a medium saute pan over medium heat, add 1 tbl butter and melt. Add mushrooms and tomatoes until tomatoes begin to burst and mushrooms soften. Add spinach and cover with a lid until it wilts. Add half the brown butter balsamic sauce to the spinach and mushrooms.
When plating, place spinach on the bottom and fish over top. Top with additional brown butter balsamic sauce. Serve!
Keywords: fish; air fryer; dinner