Anglerfish with Ginger Spinach and Orange Tomato Sauce

Ingredients

• 150 ml orange juice
• 70 ml fish stock
• 250 g chunky tomatoes
• 2 tbsp honey
• 2 tbsp fish sauce
• Cayenne pepper
• 600 g sea bass fillet (pre‑cut)
• Sea salt
• 4 tbsp oil
• 400 g fresh young spinach leaves
• 1 tsp ginger (sliced)

Instructions

1. 1.

   Bring the orange juice and fish stock to a simmer for the sauce. Add the tomatoes and let it gently simmer for about 20 minutes, then puree and season with honey, fish sauce, and cayenne pepper.

2. 2.

   Wash the fish, pat dry, and cut into six medallions. Season and sear in hot oil on all sides for a short time. Remove from the pan and place in a baking dish. Spoon some sauce over each piece and finish under the preheated oven grill for about 4–5 minutes.

3. 3.

   Wash and rinse the spinach, blanch briefly in salted water, then shock it in ice water and squeeze out excess moisture. Sauté the ginger in the remaining oil and fold in the spinach. Season with fish sauce and plate. Place the sea bass on top and drizzle with the remaining sauce.