Sea bass with spinach

Ingredients

• 1 tomato
• 1 Garlic clove
• 400 ml fish stock (from the can)
• 40 ml Noilly Prat
• 4 sea bass fillets
• 5 tbsp olive oil
• 300 ml dry white wine
• 200 g heavy cream
• 400 g spinach
• 2 tbsp pine nuts
• 1 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 125 g mozzarella ball
• 2 tbsp lemon juice

Instructions

1. 1.

   Mix fish stock with Noilly Prat and cream, simmer until thickened.

2. 2.

   Rinse, wash, and dry spinach. Remove large stems. Peel garlic and press through a press. Dice tomato. Sauté all with pine nuts in 2 tbsp heated oil for 2 minutes. Season with vinegar, salt, and pepper.

3. 3.

   Place spinach in a heat‑proof dish, season fish fillets and arrange on top. Drizzle remaining oil. Slice mozzarella thinly and lay over the fish. Bake in preheated oven at 180°C (mid rack) for about 15 minutes.

4. 4.

   Season sauce with salt, pepper, and lemon juice; serve with the fish. Offer ciabatta on the side.