Sea Bass With Lentils & Spinach | Recipeish | Gustus Vitae

Sea Bass With Lentils & Spinach | Recipeish | Gustus Vitae

Yield: Serves 2.
Time Estimate: 1 Hour.
Storage Notes: May be kept refrigerated for up to 2 days.
Difficulty: Easy.

 

Sea bass is one of our favorite fish for many reasons, one being its easy adaptability to different cuisines and styles. It does need to be treated gently though - in this recipe, we lightly poach it before searing with garlic basil sea salt in sizzling duck fat, plating it atop wilted garlicky spinach. Quick enough for a weeknight meal, or take your time with the plating, and bring everything together for a beautifully presented date night meal.

Ingredients

Directions
  • Rinse lentils, and cook in a rice cooker (or traditionally) with chicken stock.
  • Once cooked, add turmeric, Garlic Basil Sea Salt, 1/2 stick of butter, and California Sea Salt.
  • Rinse and rough chop parsley, discarding stems, and gently fold into lentils.
  • Rinse spinach and pat dry, then chop off and discard stems. Peel and rough chop garlic.
  • Bring a wok up to high heat, and add oil, garlic, and This Thing of Ours
  • Cook spinach and garlic, tossing regularly, for 3-5 minutes. Finish with a squeeze of lemon juice, season to taste with additional This Thing of Ours, and reserve.
  • Bring a cast iron pan 1/2 way filled up with water up to a boil, gently place in sea bass, cover, and poach for 4 minutes.
  • Carefully remove sea bass, pour off water, and return pan to high heat.
  • Spray pan generously with duck fat, and dust both sides of the sea bass with Garlic Basil Sea Salt.
  • Cook for 1 minutes on each side - the fish is already cooked, you just want to give it a nice sear.
  • Pour the required amount of roasted red pepper sauce into a small bowl, and pop in the microwave for :30 to warm up.
  • Plate lentils and spinach, arranging sea bass on top.
  • Spoon around a bit of roasted red pepper sauce, drizzle a touch of olive oil atop the sea bass, serve, and devour.

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