Try this pan fried sea bass for a dinner with a difference.
- 100 ml white wine vinegar
- 150 ml white wine
- 5 shallots (finely sliced)
- 1 sprig thyme
- 1/2 bay leaf
- 250 g unsalted butter (diced)
- salt and pepper
- 1 tblsp chopped chives
- 1 tblsp finely diced tomato flesh
- for the fish:
- 4 sea bass fillets (descaled)
- 2 tea spoons butter
- for the spinach
- 300 g spinach
- 3 garlic cloves (finely sliced)
- 1 tblsp butter
- To make the sauce, combine the white wine vinegar, white wine, shallots, thyme, and bay leaf in a small saucepan. Bring to a boil and boil hard until the volume of liquid has reduced by one-third.
- Gradually whisk in the diced butter a few lumps at a time. Remove from the heat. Season to taste with salt and pepper, and then strain the sauce through a sieve. Stir in the chives and diced tomato. Set aside in a warm place until ready to serve.
- Season the fish with salt and pepper and smear 1/2 teaspoon of butter over the skin of each fillet. Prepare a steamer with boiling water. Set the fish in it, cover and cook for 4-6 minutes, depending on the thickness of the fish.
- Meanwhile, to cook the spinach, melt the butter in a large frying pan. Add the garlic and cook for 1-2 minutes over a low heat without letting the garlic colour. Add the spinach and cook for a couple of minutes, stirring constantly until the leaves have wilted. Remove from the heat and season to taste with salt and pepper.
- To serve, place the spinach on serving plates. Set the fish on the spinach and pour the sauce over the fish.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes