Bacon Wrapped Fish with Sauteed Spinach
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the fish
- 800 grams Sea bass fillet
- lemon juice (for drizzling)
- 1 pkg herbes de Provence (prepared)f
- salt
- freshly ground peppers
- 12 slices Bacon (smoked, raw)
- Bakers twine
- 50 milliliters fish stock
- 50 milliliters Whipped cream
- For the spinach
- 2 Tbsps butter
- ½ onion
- ½ garlic clove
- 300 grams Spinach
- Nutmeg
Preparation steps
1.
For the fish: Rinse sea bass and sprinkle with lemon juice. Prick fillets with a fork, season with herbs and divide into four equal portions.
2.
Lay bacon on the work surface. Top with a piece of fish, season with salt and pepper and roll up. Secure with kitchen string.
3.
Cook fish in a dry pan. Add fish stock and cream. Simmer over low heat for about 20 minutes.
4.
For the spinach: Rinse spinach and drain.
5.
Melt butter in a saucepan. Peel and mince onion and garlic, fry in butter. Add spinach and sauté. Season with salt, pepper and nutmeg.
6.
Before serving, remove kitchen string from fish. Plate spinach and top with fish. Serve immediately
