Main Course

Sea Bass with Lemon on a Bed of Spinach

Name: Sea Bass with Lemon on a Bed of Spinach
Total time: 35 min
Yield: 4 servings
Ingredients: 2 piece medium-sized skin-on sea bass fillet; 2 piece lemon; 0.5 teaspoon salt; 3 tablespoon olive oil; 300 gram washed spinach; 1 piece onion; 1 piece red kapya pepper; 0.5 piece grated nutmeg; 50 gram colorful stuffing peppers; 1 pinch black pepper

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece medium-sized skin-on sea bass fillet
2 piece lemon
0.5 teaspoon salt
3 tablespoon olive oil
300 gram washed spinach
1 piece onion
1 piece red kapya pepper
0.5 piece grated nutmeg
50 gram colorful stuffing peppers
1 pinch black pepper

Step-by-Step Preparation

Speed:1x

Cut the sea bass fillets in half lengthwise. Make thin slits with a knife on the skin side, salt both sides of the fish, and lightly coat with olive oil.

Cut 8 thin slices from the lemons. If you are continuing the recipe with an airfryer, preheat the device in fish mode for 3 minutes and grease the hot basket.

Place the lemon slices into the airfryer basket first. Place 1 piece of fish on each lemon slice with the skin side facing up and cook for approximately 7-8 minutes until the tops are nicely browned. If you prefer to make it in the oven, cook in a preheated oven at 180 degrees for 30-40 minutes.

Heat olive oil in a large pan for the spinach bed. Add the finely chopped onions and julienned peppers and sauté until softened.

Add the washed spinach on top and continue to sauté until the spinach has completely wilted. Finally, add salt, black pepper, and grated nutmeg, mix, and then remove from the heat.

Spread the prepared hot spinach bed on the bottom of a serving plate. Place the browned lemon sea bass fillets on top and serve hot.

Chef's Tips

The slits you make on the fish skin both prevent them from curling while cooking and allow the flavor to penetrate inside.
Be careful not to overcook the spinach so it loses its firmness; it is enough for them to wilt.

Alternative & Optional Ingredients

If you wish, you can add a small amount of cream to the ingredients during the spinach sautéing stage.
You can serve it with roasted baby potatoes on the side.

Gourmet Recommendations

While sautéing the spinach bed, you can add a few drops of freshly squeezed lime juice and finely grated ginger at the final stage.
You can achieve an elegant presentation by adding fresh herb leaves to the edge of the plate during the serving stage.

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Nutrition Facts

Per Serving

Calories235 kcal

Protein18 g

Carbohydrates11 g

Fat13 g

Fiber 4 g

Sugar 4 g

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Main Course

Sea Bass with Lemon on a Bed of Spinach

Duration

35 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp