Pan-fried sea bass with white raisins & baby spinach

Pan-fried sea bass with white raisins & baby spinach

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

The sea bass in the supermarkets is mostly farmed nowadays, and thanks to that the costs are kept down. If you can buy line-caught, do try it, though – the flavour is amazing. It’s often called the king of fish, as chefs love to cook it and eat it. It works with so many other flavours too.

Ingredients

Quantity Ingredient
4 x 175g sea bass fillets
25g butter
25ml olive oil
75ml white wine
50g golden raisins
75ml double cream
400g baby spinach
sea salt
freshly ground black pepper
crusty bread, to serve (optional)

Method

  1. Season the fish fillets with salt and pepper. Heat the butter and oil in a large frying pan, add the fish skin-side down and fry for 2 minutes. Turn them over and cook for 1–2 minutes, then transfer to a warmed plate to rest.
  2. In the same pan, bring the wine to the boil, then reduce the heat and add the raisins and double cream. Season with salt and pepper.
  3. Place a large saucepan over a medium-high heat, add the spinach and wilt for 1–2 minutes. Season with salt and pepper.
  4. To serve, spoon some spinach into the centre of each plate, top with the fish and spoon some sauce around. Serve with crusty bread, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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