Skip to main content
Shows
Movies
Channels
On-Air
My Library
Extras
All Recipes
Creamy grouper and spinach tart
By
Spencer Watts
Facebook
Tweet
Pinterest
Email
Print
Share This
Facebook
Tweet
Pinterest
Email
Print
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
Start Survey
SERVES
2
35 Mins
Ingredients
15 centimeters pastry shell, store-bought
1 cup (240 milliliters) baby spinach
1 cup (240 milliliters) heavy cream
1/4 cup (60 milliliters) red onion, chopped
4 eggs, beaten
1/3 cup (80 milliliters) Gruyere cheese, grated
225 grams grouper, cut into bite size chunks
Salt and pepper, to taste
2 tablespoons (30 milliliters) canola oil
Directions
Pre-heat oven to 375F (190C).
In a small frying pan, heat half the oil over medium heat.
Add onions, and cook for two to three minutes, or until they start to soften.
Add spinach and cook until wilted and bright green.
Remove from heat and set aside.
In the same pan, add the other half of the oil and heat over medium-high heat.
Add pieces of grouper to the hot oil.
Cook for three to four minutes, or until slightly golden and firm.
Make holes in the base of the pastry shell using a fork.
Place spinach and onions in the shell.
Add pieces of cooked fish to the tart.
In a mixing bowl, whisk together eggs, cream, salt and pepper.
Add mix to the tart, and top with grated Gruyere cheese.
Place tart in oven and cook for 18-20 minutes, or until egg and cream mixture is firm and the pastry is golden brown.
Remove from oven and cool at room temperature for five minutes before serving.
Watch Fish the Dish
Fridays at 8am ET on CTV Life Channel
CTV Life
Grouper with sour cherry salsa
By Spencer Watts
CTV Life
Oysters rockefeller with romesco sauce
By Spencer Watts
CTV Life
Cheesy beany burgers
By Desiree Nielson
your morning
Tuna melt pita pizzas
By Sara Lynn Cauchon
marilyn
Take out french fries
By Vijaya Selvaraju
CTV Life
Maple water smoothie
By Desiree Nielson