recipes

Donal’s one-pan fish & clams with creamy peas & spinach

December 18

This dish is the perfect balance of delicate seafood and vibrant, fresh flavors. The clams add a salty brininess, while the creamy spinach and peas bring richness. Top it all off with golden fish fillets, zesty lemon, and a touch of luxurious trout roe for an elegant, comforting meal. Don’t skip the garlic toasts—they’re the perfect crispy companion to soak up all the goodness!

Serves 4
25 mins

Method

1. Prepare your clams, tap each one on the board/counter and discard any that don't close. Soak in a bowl of cold salted water for about 20 minutes, then rinse well in cold water.
2. Heat the oil in a lidded sauté pan. Season the fish and fry over a medium high heat for 2–3 minutes until golden, then flip over. Add butter to the pan and baste as the fish cooks for a further 2–3 minutes. Transfer to a warmed plate and keep warm in a low oven.
3. Add the clams to the pan with the wine, cover and cook over a high heat for 3–4 minutes until all the clams are opened (discard any that remain closed).
4. Meanwhile, toast the bread, rub with the garlic halves, drizzle with extra virgin olive oil and sprinkle with salt.
5. Scoop out the clams with a slotted spoon into a warm bowl. Add the peas and spinach to the pan and cook until the spinach is wilted, then add the cream and lemon zest.
6. Season to taste, then return the clams to the pan and stir through. Divide them between four warmed bowls and top each with a piece of fish. Drizzle with extra virgin olive oil and spoon over some trout roe. Add a good grinding of fresh black pepper, sprinkle with the dill and serve with the garlic toasts.

1 lb 2 oz fresh clams

1 tablespoon olive oil

4 x 7 oz firm white fish fillets (e.g. cod, hake, turbot)

2 tablespoons butter

5 fl oz white wine

4 slices of sourdough bread

1 garlic clove, cut in half

Extra virgin olive oil, for drizzling

5 oz frozen peas, defrosted

9 oz baby spinach

1/3 cup heavy cream

Zest of one lemon

To serve:

4 teaspoons trout roe

A few sprigs of dill

Sea salt and freshly ground black pepper

500g fresh clams

1 tbsp olive oil

4 x 200g firm white fish fillets (eg cod, hake, turbot)

25g butter

150ml white wine

4 slices of sourdough bread

1 garlic clove, cut in half

Extra virgin olive oil, for drizzling

150g frozen peas, defrosted

250g baby spinach

75ml double cream