Seabass with Spinach,Lemon Beurre Blanc Print

Seabass with Spinach and Lemon Beurre Blanc

Serves 4


4 fillets sea bass, skin on, scaled, pinboned and scored

Salt and pepper
Sunflower oil
250g tender leaf spinach, washed
50g butter

For the Beurre Blanc
180 ml white wine
60ml cider vinegar
6 peppercorns, crushed
30g  shallots, minced
6 thyme stems
1 bay leaf
60ml double cream (optional)
300 - 360g  unsalted butter, diced, straight from fridge
¼ tsp black pepper
1-2 tbsp lemon juice

Option for the garnish
6 cherry tomatoes


  1. Combine the wine, vinegar, peppercorns, shallots, thyme, bay leaf and reduce until about 2 tbsp liquid are left. Strain through a sieve and place the liquid back in the same pan.
  2. If using cream, add and reduce by half.
  3. Over a VERY low heat, add the butter piece by piece, using a constant whisking motion, until emulsified.
  4. Season with salt and pepper and some lemon juice, to taste.

For the seabass and spinach

  1. To cook the fish: Heat a heavy based frying pan to very hot and add a little oil
  2. Dry skin of fish and place skin side down on pan. Allow to cook for a while as it will get lovely and crispy and season white meat.
  3. Once skin is coloured and crispy turn and cook for just a small bit more – a minute or so.
  4. In another pan quickly sauté off the spinach in a little butter, salt and pepper and put directly on to plate. Place the seabass on top of spinach and drizzle the lemon beurre blanc around the side.
  5. Serve with herby new potatoes or mash.
  6. Add a few cherry tomatoes as a garnish if you wish.


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