Wednesday, May 23, 2012

Sea Bass Over Spinach

1 pound whole sea bass fillet
2 large garlic cloves, peeled and minced, about 3 teaspoons
1 tablespoon olive oil
1 tablespoon Italian seasoning
2 teaspoons fresh coarse ground black pepper
1 teaspoon coarse salt
2 lemon wedges
1/3 cup white wine vinegar

1 pound fresh spinach leaves, about 4 cups
Salt and freshly ground pepper
Hot pepper flakes (optional)

1.      Preheat oven to 450 degrees.
2.      In a cup, mix garlic, olive oil, salt, and black pepper.
3.      Place fish in a shallow baking dish and rub with 1 tablespoon of the Italian seasoning. Season with salt and pepper.
4.      Pour wine over fish.
5.      Bake fish, uncovered, for 15 minutes; then add remaining tablespoon of Italian seasoning and bake for 5 minutes more, until the thickest part of the fish flakes.
6.      While you wait for the fish to finish baking, get out a small sauce pan and cook the spinach leaves on medium heat until the leaves wilt; add salt, pepper and dash of hot pepper flakes to taste. 
7.      Remove fish from oven and drizzle it with the pan juices; use the lemon wedges to give fish a few squirts of lemon juice.
8.      Serve on a bed of steamed spinach.

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