Celebratory Fish Wrapped in Bacon

Ingredients

• 800 g sea bass fillet
• lemon juice (for drizzling)
• 1 packet herbs de Provence (frozen)
• Salt
• Pepper (freshly ground)
• 12 slices bacon (raw smoked)
• kitchen twine
• 50 ml fish stock
• 50 ml heavy cream
• 2 tbsp butter
• 0.5 onion
• 0.5 garlic clove
• 300 g fresh spinach leaves
• nutmeg

Instructions

1. 1.

   Clean the sea bass and drizzle with lemon juice. Gently tear the fillets with a fork, add herbs, and divide into four equal portions.

2. 2.

   Arrange three bacon slices in a brick-like pattern side by side. Place each fish portion in the center, season generously with salt and pepper, wrap the fish with bacon, form parcels, and tie with kitchen twine.

3. 3.

   In a high-sided pan lightly brown the parcels without added fat, pour in fish stock and cream, and simmer gently for about 20 minutes.

4. 4.

   Meanwhile, rinse, wash, and drain the spinach.

5. 5.

   Melt butter over medium heat in a pot. Peel and finely dice onion and garlic, sauté in butter. Add spinach and cook until it wilts slightly. Season with salt, pepper, and nutmeg.

6. 6.

   Before serving, spread spinach on plates, remove kitchen twine from fish parcels, and arrange on top of the spinach.