Saturday, December 30, 2006

Poached Sea Bass with Spinach and Asparagus

For one portion:1 (9 oz.) Sea Bass fillet, 1 tbsp. butter, 1 cup fresh spinach, 10-15 asparagus spears, 1/4 sliced onion, coconut cream, salt and pepper.

Season the Sea Bass and place it in roasting pan, pour 3 tbsp. water, cover with aluminum foil and put in a preheated oven to 425 F. for about 12 minutes. Sea Bass is expensive and delicate fish and I find this cooking method to be the best, because it preserves all of its delicate buttery flavor. Meanwhile sauté the sliced onion with the butter and add the fresh spinach. Blanch the asparagus spears in boiling water and add them in the pan. Season to taste and serve the Sea Bass filet on top of the ready vegetables. Heat some coconut cream in the pan from the sautéd vegetables and drizzle it over the fish.

I garnished the Sea Bass for this photo with physalis, strawberry tomato, lemon, salmon roe and fresh dill.

Recipe courtesy of Chef George

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