Sea bass Fillet with Picholine Olive Oil, Spinach, and Dill
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Mediterranean
Author:
Chateau D’Estoublon
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
This elegant Sea Bass Fillet recipe features tender, pan-seared fish served over wilted spinach, delicately finished with fresh dill and Picholine olive oil. The bright, grassy notes of the olive oil enhance the natural flavor of the sea bass, while the spinach and herbs provide a fresh, balanced base. Light yet satisfying, this dish makes a beautiful centerpiece for a refined dinner or special occasion.
Ingredients
-
2 Sea Bass filets
-
100g Spinach leaves
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5g Pine nuts
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Fresh dill and sorrel leaves
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Picholine Olive Oil
Directions
Cook the sea bass fillet by steaming at 90°C for 13 minutes.
Wash the spinach with clean water.
Sauté the spinach for 30 seconds with previously toasted pine nuts and add salt to taste.
Arrange the wilted spinach at the bottom of the plate, then add the cooked sea bass fillet.
Drizzle with Picholine Olive Oil and garnish with dill and sorrel leaves.
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