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Ingredients
Sea Bass with Sautéed Spinach
- Ingredients
- 500 grams Sea bass fillet
- 2 Tbsps lemon juice
- salt
- Lemon pepper
- 1 Tbsp clarified butter
- 1 kilogram Spinach
- 1 garlic clove
- 1 small onion
- Nutmeg
- white peppers
- 100 milliliters white wine
- 100 grams Whipped cream
- 100 milliliters fish stock
- 2 Tbsps olive oil
- 1 scallion (only the bright green parts)
Rinse the spinach, trim, blanch in boiling water until wilted, drain, squeeze out excess water and chop. Rinse the scallion, cut diagonally into thin strips and set aside for garnish. Peel the onion and garlic and chop finely.
Pat the fish fillets dry and season with lemon pepper. Sear in hot butter on both sides until golden brown then transfer to a preheated oven at 120°C (approximately 250°F) and bake for 20 minutes. Sauté the onion in the fish frying pan, deglaze with wine, bring to a boil and reduce slightly then add the fish stock and cream. Season with salt, pepper and lemon juice. Reduce slightly then puree.
Sauté the garlic in olive oil, add the spinach and season with salt, pepper and nutmeg.
To serve: Place a cake ring in the middle of a warmed serving plate. Fill with the spinach mixture, remove the ring, top with a fish fillet and sprinkle with scallions. Repeat with the remaining spinach and fish. Serve with rice or couscous, if desired.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |