Sea Bass On A Bed Of Spinach With Pea Broth
This fish dish has flaky Sea Bass, sweet pea broth and a bed of wonderful wilted spinach. Surprisingly quick to make, perfect for a dinner party or supper at home.
  • 300 g Frozen petit pois (peas)
  • 15 g Butter
  • 1 Shallot
  • 750 ml Warm vegetable or chicken stock
  • 2 tablespoon Mascarpone
  • 2 Sea bass fillets
  • 2 tablespoon Olive oil
  • 80 g Fresh baby spinach leaves
  • Salt and pepper to taste
  1. Place the peas in a bowl with just enough boiling water to cover and leave to defrost for about 5 minutes, drain and set aside.
  2. In a medium size pan melt the butter and add the chopped shallots. Fry until translucent and soft. Place the shallots, peas and the stock into a blender and blitz until smooth. Pour back into the sauce pan, add salt and pepper, if required and set aside until ready to heat.

    Boil a kettle of water for the spinach. Pour into a large saucepan and place a colander on top of the pan. Place the spinach in the colander and use your largest pan lid to cover the colander. Steam until just wilted, about 5 minutes. Remove the colander, throw away the water and add the spinach pan and cover. Set aside
  3. Place the soup back on the hob and heat gently for about 5-7 minutes until hot but don't over cook as it will loose the vibrant colour and go muddy green/brown, then stir through the mascarpone

    Place a frying pan on the hob over a medium heat and allow to heat up, Meanwhile oil the fish on both sides with the olive oil and then place skin side down holding the fish flat against the pan for about 1 minute to stop it curling. Don't move it, cook for about 5 mins on the skin side and then flip over and cook for about 2 minutes. Remove from the pan and leave to rest for 5 minutes.
  4. In deep dishes place half the spinach in the centre of each in a heap. Gently pour the broth into the plate but not over the spinach. Remove the skin from the fish and break each fillet into about three pieces. Place on the mound of spinach partially in the broth and part out, add salt and pepper to taste.
Recipe by Glamorous at