Cod with Mustard Sauce and Puree

Peel the potatoes and place them in a medium-sized pot. Add enough water to cover them and boil for approximately 25 minutes until they reach a consistency that can be easily mashed with a fork. During this time, wash the fresh spinach leaves with plenty of water, place them in a colander, and drain thoroughly.

For the sauce, pour the cream into a small saucepot and heat slightly over low heat. After removing from the stove, add 2 tablespoons of gluten-free soy sauce and mustard. Whisk until the sauce reaches a smooth consistency and set aside.

Drain the boiled potatoes and mash them thoroughly with a fork in a deep bowl. Add butter, peanut oil, and 1 tablespoon of gluten-free soy sauce, and mix until you obtain a homogeneous puree.

Pat the sea bass fillets dry with paper towels. Season both sides with salt and black pepper. Heat a little vegetable oil in a wide pan and carefully cook the fish until both sides turn golden yellow.

Heat 1 tablespoon of gluten-free soy sauce well in a wide pan and add the drained spinach. Sauté over high heat for approximately 1 minute, then remove from the stove.

Spread the prepared warm mashed potatoes on the base of the serving plate. Place the sautéed spinach and the cooked sea bass fillets on top. Serve by drizzling the mustard sauce, which you prepared in advance and warmed before serving, over the fish.