Coriander Sea Bass Fillet with Savoy Cabbage and Sharon
A fresh recipe featuring savoy cabbage, spinach, and sea bass fillets seasoned with coriander and served with sliced sharon fruit. Try this dish and more from Spoonsparrow!
Ingredients
- 400 g light savoy cabbage
- salt, freshly ground pepper
- 200 g fresh spinach leaves
- 1 Garlic clove
- 2 tbsp olive oil
- 2 Sharon fruits
- Juice of 1 lime
- 4 portions sea bass fillet (125g each)
- coriander
- 4 tbsp butter
Instructions
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1.
Clean and rinse the savoy cabbage, cut into bite-sized pieces, blanch in salted water for 4-5 minutes. Drain and shock with ice water. Set aside to drain. Rinse spinach leaves thoroughly, blanch in boiling water for 1 minute, then drain well. Peel the garlic. Heat 1 tbsp olive oil, press in the garlic, and sauté the cabbage for 5 minutes. Add the spinach and cook briefly. Season with salt and pepper.
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2.
Rinse sharon fruit and slice. Drizzle with juice of half a lime. Season sea bass fillets with salt and pepper, drizzle with remaining lime juice. Rinse coriander, shake dry, trim stems. Heat 2 tbsp butter with remaining olive oil. Place the sea bass fillets on top of the coriander leaves and sear in hot fat for 2-3 minutes per side.
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3.
Heat the remaining butter and quickly brown the sharon slices on both sides. Plate the savoy-spinach mixture with the browned sharon slices and the seared sea bass fillet.
