Sea Bass With Lentils & Spinach | Recipeish | Gustus Vitae
Yield: Serves 2.
Time Estimate: 1 Hour.
Storage Notes: May be kept refrigerated for up to 2 days.
Difficulty: Easy.
Sea bass is one of our favorite fish for many reasons, one being its easy adaptability to different cuisines and styles. It does need to be treated gently though - in this recipe, we lightly poach it before searing with garlic basil sea salt in sizzling duck fat, plating it atop wilted garlicky spinach. Quick enough for a weeknight meal, or take your time with the plating, and bring everything together for a beautifully presented date night meal.
Ingredients
- 1 Sea bass steak, cut in half
- 1 Cup lentils
- 1 1/2 Tbs Turmeric
- 1 Cup low sodium chicken stock
- 1/2 Cup Roasted Red Pepper Sauce
- 2 Cups spinach
- 2 Tbs high heat oil
- 4 Cloves garlic
- 1/2 Stick unsalted butter
- 1 Small bunch parsley
- A drizzle of extra virgin olive oil
- 1 Tbs Garlic Basil Sea Salt
- 1 Tbs California Sea Salt
- 1 Tbs lemon juice
- 2 Tbs This Thing of Ours
- 1 Good spray of duck fat
- Rinse lentils, and cook in a rice cooker (or traditionally) with chicken stock.
- Once cooked, add turmeric, Garlic Basil Sea Salt, 1/2 stick of butter, and California Sea Salt.
- Rinse and rough chop parsley, discarding stems, and gently fold into lentils.
- Rinse spinach and pat dry, then chop off and discard stems. Peel and rough chop garlic.
- Bring a wok up to high heat, and add oil, garlic, and This Thing of Ours.
- Cook spinach and garlic, tossing regularly, for 3-5 minutes. Finish with a squeeze of lemon juice, season to taste with additional This Thing of Ours, and reserve.
- Bring a cast iron pan 1/2 way filled up with water up to a boil, gently place in sea bass, cover, and poach for 4 minutes.
- Carefully remove sea bass, pour off water, and return pan to high heat.
- Spray pan generously with duck fat, and dust both sides of the sea bass with Garlic Basil Sea Salt.
- Cook for 1 minutes on each side - the fish is already cooked, you just want to give it a nice sear.
- Pour the required amount of roasted red pepper sauce into a small bowl, and pop in the microwave for :30 to warm up.
- Plate lentils and spinach, arranging sea bass on top.
- Spoon around a bit of roasted red pepper sauce, drizzle a touch of olive oil atop the sea bass, serve, and devour.