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Fish Market
16b New Street London
EC2M 4TR
020 3503 0790
katesa@danddlondon.com

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Wild mushroom, baby spinach sea bass

Impress guests with this healthy, delicious recipe!

Ingredients:
20ml olive oil
20g butter
2 sea bass fillets
1 shallot, finely diced
200g wild mushrooms, cleaned and cut into equal size pieces
200g baby spinach, washed
Salt & pepper to taste

Method:
Sweat the shallot in half the oil until clear
Add the butter & melt
Throw the wild mushrooms into the pan, season & sauté on a moderate to high heat keeping the mushrooms moving
Whilst this is happening place non stick pan on a high heat
Season the sea bass & then place a little olive oil in the hot pan
Place both fillets in the pan skin side down & remove from the heat, this allows the skin to relax & stop contracting & the fish slowly relaxes and lays flat
Place the pan back on a medium heat & cook until the fish is almost cooked through from the skin side
Raise the heat in the mushroom pan & add the baby spinach
Season & stir wilting the spinach
Turn the bass onto the flesh side and finish cooking for approximately 309 seconds
Pour the mushrooms & spinach into a colander, press lightly pushing out the excess juice
Correct the seasoning in the mushroom mix then place on the plate
Place the sea bass skin side up on top

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