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Seabass Fillets In Provence Style with Steamed Potatoes and Wilted Spinach

Soaked with rich flavours, seabass fillets are cooked with nuts, sun-dried tomatoes and seasoning. Served with steamed potatoes and spinach.

Chef's Name	:	Joey Matthew
Recipe Servings	:	2
Recipe Cook Time	:	35 Minutes
Recipe Rating	:

Tags: fillets, fish, potatoes, seabass, seafood

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Ingredients

For Potatoes:

1/2 cup parboiled potatoes

1 Tbsp butter

Olive oil

Salt

Pepper

For Spinach:

3-4 cloves garlic, minced

Big bunch of spinach, washed at least twice and stalks removed

Pepper

Salt

Olive Oil

1 Tbsp butter

For Seabass Fillets:

1 Sea bass fillet, with skin

Olive oil

Black pepper

Sea salt

Thyme sprigs

3 dried apricots, thickly sliced

Handful of almonds

1 Sliced sun-dried tomato

1 Tbsp butter

1 red chilly

Method

For Steamed Potatoes and Wilted Spinach:

Heat 1 tablespoon of olive oil and butter in a pan and saute the potatoes with a little bit of salt.

Take out the potatoes and saute the garlic in the same manner.

Add spinach to the pan and turn leaves in warm oil until they wilt.

Season the wilted spinach with salt.

For Seabass Fillets:

Season the fish with sea salt and pepper.

Place the fillet in pan with the skin side down. Cook on each side till the fish turns white.

Heat pan with a dollop of butter, add apricots, almonds, red chilly, sun-dried tomato and thyme sprigs. Fry for 2-3 minutes till golden.

To Serve: Place fillet over steamed potatoes and garnish it with the fried mixture.

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