Sea Bass with spinach and white wine. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve. Add garlic, white wine, and lemon juice. To make the sauce, combine the white wine vinegar, white wine, shallots, thyme, and bay leaf in a small saucepan.

The white fish is most similar to cod and just as easy to prepare. And this insanely easy recipe is something ANYONE can make. A simple mix of olive oil and lemon juice is really all it needs. You can cook Sea Bass with spinach and white wine using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sea Bass with spinach and white wine

1. Prepare 2 of medium sea bass.
2. Prepare 2 cup of chopped fresh spinach.
3. Prepare of marinade.
4. You need 1 cup of dry white wine.
5. You need 4 of garlic cloves, minced.
6. Prepare 1 tbsp of soy sauce.
7. You need 1 tsp of paprika.
8. It's 1 tbsp of chopped parsley.
9. It's 2 tbsp of mayonnaise.
10. It's 1 tbsp of fresh lemon juice.
11. It's 1 tsp of black pepper.
12. You need 1 tsp of salt.
13. Prepare 2 tbsp of olive oil.

We paired ours with an avocado pesto that brightens its flavor. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. It is found in cold deep waters of the Southern hemisphere. This wine shows great citrus notes from the Most people pair white wines with fish and are often afraid to try reds, but I like to spice the dish up and try something different.

Sea Bass with spinach and white wine instructions

1. Preheat oven at 180ºC/350ºF. Clean the fish and place them in a pan lined with aluminium foil..
2. Mix all marinade ingredients together..
3. Place the spinach around the fish. Then pour the marinade. Place in the oven..
4. After 20 minutes take out and carefully turn the fish. Place back in the oven for another 20 mins. Enjoy!.

Be the first to rate & review! Add the chicken broth, peas, salt, pepper, lemon juice, and spinach (in batches, if necessary) and cook until wilted and heated through. Gently fry half the shallot and the thyme until softened. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook.