Sea Bass on Spinach with Raisins and Pine Nuts
Elevate your dinner menu with this elegant recipe for **Sea Bass on Spinach with Raisins and Pine Nuts**, a dish that beautifully balances bold Mediterranean flavors with simple, wholesome ingredients. Tender, flaky sea bass fillets are seared to crispy perfection and served atop a bed of garlicky sautéed spinach, enriched with the sweetness of plump raisins and the nutty crunch of toasted pine nuts. A hint of lemon and butter adds a luxurious, tangy finish to this light yet satisfying dish. Perfect for a dinner party centerpiece or a quick weeknight gourmet meal, this recipe comes together in just 30 minutes and is as nutritious as it is delicious. An exquisite blend of textures and tastes, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 500 grams Baby spinach
- 50 grams Raisins
- 40 grams Pine nuts
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Fresh garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Water
Instructions
Pat the sea bass fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down into the skillet and cook for about 4 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fillets and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Toss in the pine nuts and toast them lightly for 1-2 minutes until golden, stirring frequently to avoid burning.
Add the minced garlic and raisins to the skillet and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet, along with 2 tablespoons of water. Cook and stir for 2-3 minutes, or until the spinach is wilted. Season with a pinch of salt to taste.
Turn off the heat and stir in the remaining 1 tablespoon of butter and the lemon juice, allowing them to melt and create a silky sauce.
To serve, divide the spinach mixture among four plates and place a sea bass fillet on top of each bed of spinach. Garnish with any remaining raisins and pine nuts from the skillet.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 34.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 572 mg | 44% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
