How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter?

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, halved, 2 (10-ounce) packages fresh baby spinach, 1 teaspoon coarse sea salt or kosher salt, divided, and more.

Is Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter suitable as vegetarian?

Yes, Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Snapper On Wilted Spinach With Mulled Zinfa

Name: Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, halved; 2 (10-ounce) packages fresh baby spinach; 1 teaspoon coarse sea salt or kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 4 (6-ounce) yellowtail snapper, tilapia, or flounder fillets; 2 large eggs, lightly beaten; 1/2 cup all-purpose flour; 3 tablespoons canola oil, divided; Garnish: chives

Try this homemade Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter recipe the whole family will love. Made with olive oil, garlic, baby sp…

This Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter relies on simple, everyday ingredients such as olive oil, garlic cloves, halved, large eggs, lightly beaten and all-purpose flour. It comes together quickly and makes 4 servings, at about 378 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions