4 fillets sea bass, skin on, scaled, pinboned and scored
Salt and pepper
250g tender leaf spinach, washed
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
- 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.
- If using cream, add and reduce by half.
- Over a VERY low heat, add the butter piece by piece, using a constant whisking motion, until emulsified.
- Season with salt and pepper and some lemon juice, to taste.
For the seabass and spinach
- To cook the fish: Heat a heavy based frying pan to very hot and add a little oil
- 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.
- Once skin is coloured and crispy turn and cook for just a small bit more – a minute or so.
- 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.
- Serve with herby new potatoes or mash.
- Add a few cherry tomatoes as a garnish if you wish.