Fried Ray with Capers and Lemon, Spinach with Béchamel Sauce Recipe

Ingredients:

• 4 ray fillets
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons capers, drained and rinsed
• 1/4 cup fresh lemon juice
• Salt and pepper, to taste
• 3 cups spinach, washed and dried
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions:

Prepare the Fish:

1. Rinse the ray fillets under cold running water and pat them dry with paper towels.
2. Season both sides of the fillets with salt and pepper.
3. Spread the flour on a plate and coat the fillets with flour, shaking off any excess.
4. Heat the olive oil and butter in a large skillet over medium-high heat.
5. Add the fillets to the skillet and cook them for 3-4 minutes on each side, until golden brown and crispy.
6. Remove the fillets from the skillet and transfer them to a serving platter. Cover with foil to keep them warm.

Prepare the Capers and Lemon Sauce:

1. Add the capers and lemon juice to the same skillet where you cooked the fish. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through.
2. Season the sauce with salt and pepper to taste.

Prepare the Spinach with Béchamel Sauce:

1. Blanch the spinach in a pot of boiling salted water for 2-3 minutes until wilted. Drain and squeeze out the excess water.
2. Melt the butter in a small saucepan over medium heat.
3. Add the flour and whisk until smooth.
4. Add the milk, whisking constantly, until the sauce thickens and comes to a boil.
5. Season the sauce with salt and pepper to taste.
6. Stir in the Parmesan cheese and spinach until the cheese is melted and the spinach is coated in the sauce.
7. Remove the spinach from the heat and transfer to a serving dish.

Serving Suggestions:

Place a portion of the spinach with béchamel sauce alongside the fried ray fillets on each serving plate. Pour the capers and lemon sauce over the fish fillets and garnish with additional lemon wedges and fresh parsley, if desired. Serve immediately.

Verdict:

This Fried Ray with Capers and Lemon, Spinach with Béchamel Sauce meal is a delicious combination of crispy fish, tangy and briny sauce, and creamy spinach. The béchamel sauce adds another dimension of flavor and texture to the dish and complements the crispy fish perfectly. This is a simple yet impressive dish that is perfect for a dinner party or a weeknight meal.