Savor the delightful combination of flavors in our Roasted Sea Bass with Sautéed Spinach. Enjoy tender and succulent sea bass with a crispy outer layer, perfectly roasted to bring out its natural taste. Paired with garlicky sautéed spinach, this dish offers a wholesome and satisfying meal that is both easy to prepare and simply delicious.
What is great about this Roasted Sea Bass?
This dinner is full of many healthy ingredients and is a relatively easy meal to make!
Sea bass is a prized fish known for its delicate, buttery, and mild flavor. Roasting the sea bass helps to enhance its natural taste and retain its moisture, resulting in tender and succulent fillets.
Sea bass is a nutritious fish option, rich in protein, omega-3 fatty acids, vitamins, and minerals. It's a great choice for those looking to incorporate a healthy and balanced meal into their diet.
Roasted sea bass pairs wonderfully with various flavors and accompaniments. It can be complemented with a wide range of herbs, spices, and sauces, making it a versatile option for different taste preferences.
Tips
Pat the fish fillets dry before seasoning
For a neat presentation, 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.
To prevent the sea bass from sticking to the baking sheet and make cleanup easier, use parchment paper or aluminum foil to line the baking sheet before placing the fish on it.
Sea bass is best when cooked until just opaque and easily flakes with a fork. Overcooking can lead to a dry and less flavorful result, so keep an eye on it while roasting.
Roasted Sea Bass with Sautéed Spinach
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
1 Pound of Sea Bass
2 Tbsp of lemon juice, salt, and lemon pepper.
1 Tbsp of butter
1 Kilogram of spinach
1 garlic clove
1 small onion
Nutmeg
White Peppers
100 mL of White Wine
100 grams of whipped cream
100 mL of fish stock
2 tbsp of olive oil
1 scallion (greens)
Directions:
1. 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.
2. 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.
3. Sauté the garlic in olive oil, add the spinach and season with salt, pepper and nutmeg.
4. 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.
Suggested Pairing
Pinot Grigio, Chardonnay, and Sauvignon Blanc are all great white wine picks to pair.
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