Pan Fried Fillet Of Seabass On Spinach With Sautéed Garlic Butter Sauce
Posted On April 6, 2013
Welcome back to the Foodie Me kitchen. In our third visit we are continuing to showcase some delicious recipes together with a video providing a step by step guide to making them with their in-house French Chef. We love to embrace new ways of presenting content to you and we’ll be presenting in association with Foodie Me. You can find Lee Curran at Foodie Me on Twitter too. Today we are making Pan fried fillet of Seabass on spinach with sautéed garlic butter sauce.
- 4 fillet of sea bass de-scaled and pinned boned
- 2 table spoons of Bath Harvest rape seed oil, salt and pepper to season
- 200g butter sauce
- 70g fresh ginger peeled and diced
- 50g diced shallots
- 100ml. white wine vinegar
- 200ml. white wine
- 200g diced unsalted butter
- salt pepper to season
- Sautéed spinach
- 1 large bag of baby spinach leaves washed
- 1 garlic clove
- 1 tbsp of butter
Without colouring the garlic add the spinach, salt & pepper. Cover with a lid and cook for 3-4 minutes stirring the garlic and butter.
To cook the fish
Season both sides of the fish with pepper and salt. Heat up the oil then place the filets of sea bass skin side down and leave to cook for 3-4 minutes or until the skin becomes golden in colour and crispy, then turn the fish over onto the flesh side and finish to cook for 3-4 minutes.
On a warm plate place some spinach, strain the butter sauce around the spinach and then place a filet of seabass skin side up onto the spinach.
Et voila! Bon appetit!
Pan fried fillet of Sea bass on spinach with sautéed garlic butter sauce