This Porcini-Dusted Fish and Spinach recipe makes four servings.

Dried mushrooms offer a woodsy flavour to fish, and brown butter sauce gives it a nice finish. Ginger and garlic mingle with the spinach side.

Porcini-Dusted Fish and Spinach


•  1 pkg (14 g) dried wild mushrooms, such as porcini
•  1 tbsp (15 mL) coriander
•  1 ½ lbs (750 g) fresh fish fillets such as cod or trout
•  1/2 tsp (2 mL) kosher salt
•  3 tbsp (45 mL) butter

•  1 tbsp (15 mL) canola oil
•  2 cloves garlic, minced
•  1 tbsp (15 mL)  ginger
•  1 bag (8 oz/227 g) spinach

Fish Prep:

1. In clean coffee grinder, grind mushrooms until fine
powder. Place in small bowl and add finely chopped coriander; set aside.

2. Coat each piece of fish with mushroom mixture and place in baking dish.

3. Sprinkle fish with salt. In skillet, melt 2 tbsp (25 mL) of butter over
medium-high heat until just starting to brown. Add fish, skin side
down, if any, and cook 3 mins. Transfer to parchment paper lined baking
sheet and roast in 425ºF (220ºC) oven for 10 mins. or until fish is
opaque and flakes easily.

4. Return skillet to medium high heat with remaining butter and melt, until foamy. Drizzle over fish.

Spinach Skillet Side Preparation:
1. In skillet, heat oil over medium heat and cook garlic and minced ginger, stirring 2 mins. or until softened.

2. Add spinach and cook, stirring for about 5 minutes or until spinach is wilted.

If you’re looking for a bit of extra crunch with your fish, try using cornmeal

The cornmeal used in this fish recipe provides a yellow-hued coating that is crunchy and almost nutty in texture.

 This dish is versatile and allows you to use any of your favourite fish fillets like cod, sole or tilapia instead of catfish.

Serve the Cornmeal Crusted Fish with some salad greens for a light dinner.

•  1 cup (250 mL) cornmeal
•  2 tbsp (30 mL) chopped fresh dill or 2 tsp (10 mL) dried dill weed
•  1 tbsp (15 mL) grated Parmesan cheese
•  ¼ tsp (1 mL) each salt and pepper
•  Pinch cayenne
•  4 fresh catfish, cod, sole or tilapia fillets
•  1 egg, lightly beaten
•  2 tbsp (30 mL) canola oil

1. In a large and shallow dish or pie plate combine the cornmeal, dill, Parmesan, salt, pepper and cayenne pepper; set aside.

2. Pat the fish fillets dry using paper towels. Dip each fillet into the
egg, letting excess drip off.  Dip each fillet into cornmeal mixture,
turning to coat both sides well.

3. In a large non-stick skillet
heat oil over medium-high heat. Cook the fish fillets for 3 minutes.
Using a spatula carefully turn fillets and cook for  another 3 minutes
or until the fish flakes easily when it is tested and cornmeal is

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit

More from Dinner Express:

blog comments powered by Disqus