After all the meat we have been eating lately, we were in the mood for some change. Fish came to mind and we had some beautiful sea bass fillets that we just purchased from Pete. We also had some spinach and I somehow I wanted to incorporate the two. Not to mention that I wanted to introduce spinach to my son other than in eating them in homemade raviolis.
The recipe below was very easy to put together, and the final cream was, in my opinion, the perfect addition to the plate. I wish we had more of it, and yes, my little boy ate the spinach. Mom very happy… We had couscous with it.
To all, have a wonderful week end.
Tonight’s December 9, 2011 dinner:
Steamed Sea Bass and Spinach
STEAMED SEA BASS AND SPINACH
4 Sea Bass fillets
2 pound fresh spinach, steams removed
¼ of an onion, peeled and diced
2 garlic cloves, peeled and chopped small
1 tablespoon capers, rinsed
1 tablespoon fresh tarragon leaves, roughly chopped
1 teaspoon fresh thyme
1 lime squeezed
½ cup white wine
1 tablespoon butter
1 tablespoon oil
Salt and pepper
¼ cup heavy cream
Clean the spinach well until all dirt particles are removed and dry.
In a wide pan over medium heat add the butter, oil and cook the onions, garlic until translucent. Add the tarragon and thyme and mix well.
Add the spinach to the pan and place the sea bass on top of the spinach.
Add the wine, lime juice, salt and pepper nicely the sea bass.
Cover with a good fitted lid and cook until the fish is cooked, 5 minutes. It should be springy to the touch.
Remove from the heat and place in a plate. Reduce the sauce remaining in the pan and add the heavy cream and more salt and pepper as desired.
Pour the sauce over the fish and spinach.