12-31-2004, 03:45 PM
Ingredients
For the black seabass
1 whole black seabass
125g/5oz spinach, washed
30g/1oz unsalted butter
1 egg yolk
salt
freshly ground black pepper
For the salad
125g/5oz spinach, washed
salt
freshly ground black pepper
2 tbsp olive oil
½ lemon, juice only
For the dressing
1 tbsp fresh chives, chopped
2 spring onions, finely sliced
½ red chilli, de-seeded and finely chopped
4 tbsp Greek yoghurt
1 lime, juice only
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Lay the fish on a board with its back towards you.
3. Cut down through the fillet just behind the head, then turn the knife blade towards the tail and cut the whole fillet away from the backbone. Turn the fish over and repeat this on the other side.
4. For the spinach, heat the oil in a sauté pan and add the spinach, cooking to wilt for 1-2 minutes. Toss in the egg yolk, season to taste and stir.
5. Sandwich the spinach between the fish fillets on a sheet of foil and wrap up to form a parcel.
6. Place on a baking tray and bake in the oven for 10-12 minutes or until cooked through.
7. To make the salad, place the spinach in a large bowl. Season well and stir in the olive oil and lemon juice and toss together.
8. To make the dressing, place the chives, spring onions, chilli, yoghurt and lime juice together in a bowl and toss together.
9. Serve the spinach salad between serving plates and pour the dressing over.
10. Remove the seabass fillets from the oven and serve each fillet on top of the salad.
[signature]
For the black seabass
1 whole black seabass
125g/5oz spinach, washed
30g/1oz unsalted butter
1 egg yolk
salt
freshly ground black pepper
For the salad
125g/5oz spinach, washed
salt
freshly ground black pepper
2 tbsp olive oil
½ lemon, juice only
For the dressing
1 tbsp fresh chives, chopped
2 spring onions, finely sliced
½ red chilli, de-seeded and finely chopped
4 tbsp Greek yoghurt
1 lime, juice only
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Lay the fish on a board with its back towards you.
3. Cut down through the fillet just behind the head, then turn the knife blade towards the tail and cut the whole fillet away from the backbone. Turn the fish over and repeat this on the other side.
4. For the spinach, heat the oil in a sauté pan and add the spinach, cooking to wilt for 1-2 minutes. Toss in the egg yolk, season to taste and stir.
5. Sandwich the spinach between the fish fillets on a sheet of foil and wrap up to form a parcel.
6. Place on a baking tray and bake in the oven for 10-12 minutes or until cooked through.
7. To make the salad, place the spinach in a large bowl. Season well and stir in the olive oil and lemon juice and toss together.
8. To make the dressing, place the chives, spring onions, chilli, yoghurt and lime juice together in a bowl and toss together.
9. Serve the spinach salad between serving plates and pour the dressing over.
10. Remove the seabass fillets from the oven and serve each fillet on top of the salad.
[signature]