Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 12 Mins Total Time: 22 Mins
This is a delicious and flavoursome yet quick and simple dish, perfect for a midweek dinner done in a rush.
- Heat a large frying pan and put in 30g butter and 1 tablespoon of the oil. Add the shallots and cook over a low/medium heat for 3 minutes until softened, then add the garlic and cook for a further 2 minutes.
- Meanwhile in another large frying pan and add the remaining oil and butter. Once the oil is hot put in the sea bass fillets and cook over a medium heat for 2–3 minutes on each side. Always cook fish presentation-side down first. In this instance it should be skin-side down first.
- Add the mushrooms to the pan of shallots and cook for a further 2 minutes. Add the fish stock and allow to reduce for 1 minute before adding the baby spinach. If the liquid evaporates, add some more stock. Once the spinach has wilted, remove the pan from the heat and stir in the crème fraîche. Season to taste.
- Place the wilted spinach and mushrooms in the centre of each plate and put the sea bass fillets on top. Serve with the lemon wedges, enjoy!