Seared Sea Bass
How to Prepare
Sea bass (1 lb.)
Baby spinach (1 lb.)
Tomatoes (12- 14 – cherry)
Lemon zest (1 ½ tsp.)
Lemon juice (1 ½ tbsp.)
Garlic (2 cloves)
Butter (2 tbsp.)
Thyme (¼ tsp.)
Olive oil (2 – 3 tbsp.)
Salt (just a pinch)
Ground pepper (just a pinch)
- Bring the fish to room temperature.
- Cut the tomatoes in halves.
- Take the garlic and cut them into thin slices.
- In a medium-sized frying pan on medium heat, add the olive oil, tomatoes, and garlic. Stir.
- Zest the lemon and then cut it in half for the lemon juice.
- When the tomatoes and garlic are soft, add in salt, pepper, just a pinch of thyme, 1 tablespoon of butter and lemon zest.
- As soon as the butter is melted, add in the spinach.
- Put a cast-iron pan on medium heat.
- Put a light drizzle of olive oil over the fish.
- Salt, pepper and thyme both sides of the fish.
- When the spinach is done and cooked down, remove it from the heat, stir and re-cover.
- In the cast-iron pan, put in about 1 tablespoon of olive oil and put the skin part of the fish down in the pan first.
- After about 2 minutes, flip the fish over.
- When the fish is almost done, add the butter and lemon juice right on the fish.
- To prep the plate, put the tomatoes and spinach down.
- Place the sea bass directly on top of the tomatoes and spinach.
- Drizzle a little bit of the juice from the sea bass over the top. Enjoy!