SEA BASS WITH LEMON AND SPINACH
Pesce di Basso con Limone e Spinaci
Ingredients
1 lb. (4 filets) Sea Bass
1 Lemon, zested and juiced
1 Lemon, quartered, for serving
8 oz. Baby spinach, rinsed and drained1
1/4 c. Unbleached all-purpose flour
4 tbsp. Olive oil, divided
4 tbsp. Unsalted butter
1/3 c. Dry white wine
1/2 tsp. Smoked sweet paprika
Kosher salt
2 tbsp. Grated Parmesan cheese, divided
Flat leaf parsley sprigs, for garnishing
Directions
Heat 3 tbsp. of the olive oil over medium heat in a large skillet.
In a wide shallow pan, mix together the flour and paprika with some salt.
Dredge each filet in the flour mixture, shaking off any excess, to for a light coating.
Lightly fry the filets 3-4 minutes on each side, until a light golden-brown.
Transfer the fish to a plate, tent with foil and set aside.
Melt the butter in the skillet, then add the olive oil.
Whisk in the lemon juice and wine.
Increase the heat a bit (medium-high), and simmer the sauce until reduced a bit (3-4 minutes or so).
Add the spinach, and cook 2-3minutes, until just wilted.
Return the fish to the pan, and reheat for about 2 minutes.
Plate on warmed dinner plates, season each filet with a pinch of salt and some lemon zest, top with 1 tsp. of the cheese, and garnish with a lemon wedge and parsley sprig.
Place the spinach to the side of, or underneath, each filet.
Serve immediately.
A simple, classic seafood dish. In a restaurant I worked at in my teens, this was listed for the Friday special as “Sea Bass Florentine.” Well… not really. It just made it sound out of the ordinary. Other sturdy white fish will also work well (such as cod, haddock or Pollock).
Should you possess good knife skills, a thin twist of lemon – as depicted – looks a bit more elegant than just a wedge. In the end, though, it is the flavor that matters!
1 An 8 oz. package of frozen spinach, thawed and drained may also be used.
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