You are here:

Wild sea bass with baby spinach

From Market Kitchen
A piquant spinach salad with raisins and pine nuts perfectly complements Nieves Barragan's sea bass fillets

Wild sea bass with baby spinach

Method

1. Heat a drizzle of olive oil on a griddle pan over a medium heat. Add the fish, skin-side down and cook for 4-5 minutes, until the skin is crisp. Turn and cook for another minute or until the fish is cooked through. Keep warm.

2. Heat a little olive oil in a pan and and fry the pine nuts until golden. Add the raisins with a tablespoon of the vinegar. Add the spinach, remove from heat and stir until the spinach begins to wilt.

3. Put the spinach in the centre of a plate, sit the fillet on top. Drizzle with a little of the remaining sherry vinegar and good quality olive oil and serve.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
Olive oil, for frying
1 wild Sea bass, (big enough for 2 people), filleted and skin scored
1 small handful pine nuts
1 handful raisins, soaked in 100ml sherry vinegar
1 bag baby Spinach