- 4 bass fillets
- 200g baby spinach
- 1 tbls butter
- 1 lemon
- For the Sauce Vierge:
- 75ml olive oil
- ½ lemon juiced
- 2 tomatoes (de-seeded and chopped)
- 2 tbls chopped basil
- 1 tbls chopped coriander
- 1 tbls chopped olives
- To make the Sauce Vierge, put the olive oil into a pot and squeeze in the lemon juice and warm up slightly. Add the olives and tomatoes and leave to one side until serving.
- For the sea bass, heat up a non-stick frying pan until really, really hot. When hot add a little cooking oil, season the fish and place skin side down into the pan.
- Hold the fillets down for a few seconds to prevent them from curling up then leave on the high heat for a further 30 seconds, then turn the heat down low and continue to cook for 2 minutes more.
- Add a spoon of butter to the pan then flip over the fish and spoon over the melted butter. Squeeze a few drops of lemon juice into the pan and remove the fish.
- For the spinach, add a table spoon of butter and 2 tbls of water to a hot pot, when the butter has melted add the spinach and stir rapidly until the spinach has wilted.
- To serve place a ball of spinach into the centre of each plate and top with the sea bass. Finish the sauce off by warming back up and adding the chopped herbs and adjust the seasoning. Spoon the sauce over and around the fish.