Place the spinach in a food processor or blender, add the milk and process until finely chopped. Do NOT puree because the sauce will look like a mush of green instead of a sea of cream with specks of green.
Melt the butter in a pre-heated frying pan.
Over high heat, pan fry the fish, in batches, until lightly browned. About a minute per side, flipping to brown the opposite side. Lift out the fish cubes as they brown.
In the remaining butter, sauté the onion for about a minute. Add the garlic. Saute for another 30 seconds. Pour in the brandy and swirl the pan around (or stir the vegetables) to loosen the caramelized bits which you want to become part of the sauce.
Note here that the brandy might flame up. That’s what some cooks intentionally do but I’m too chicken to do that so I lower the heat before adding the brandy, turn it up to medium after the brandy has been added and I let the liquid boil gently until the mixture is almost dry.
Add the spinach mixture.
Pour in the cream and yogurt. Stir. If the sauce appears too lumpy, add milk little by little until you get the consistency that you prefer.
Taste the sauce. Add salt and pepper, as needed.
Simmer (uncovered, to prevent curdling) for about three minutes to allow the flavors to come together.
Return the fish to the pan.
Stir everything gently. Cook over medium heat until simmering. Lower the heat and simmer for another two minutes.
Ladle into bowls and serve hot.
You might want to use a firmer fish like maya-maya (snapper), lapu-lapu (grouper), tilapia, talakitok (trevallly) or any firm-fleshed, mild-tasting fish.
Fish fillets with creamy spinach sauce printed from https://casaveneracion.com/fish-fillets-with-creamy-spinach-sauce/ for personal use only. Not for republication nor distribution.