Foil-Baked Sea Bass with Spinach

Name: Foil-Baked Sea Bass with Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams prewashed baby spinach; 59 milliliters dry white wine; 4 servings Salt and freshly ground pepper; 907 grams skinless sea bass fillets; 1 medium shallot, minced; 4 Tbsps unsalted butter, cut into small pieces, plus 1 1/2 tablespoons softened butter, for brushing

Need a gluten free, primal, and pescatarian main course? Foil-Baked Sea Bass with Spinach could be an outstanding recipe to try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 345 calories, 42g of protein, and 17g of fat each. A mixture of prewashed baby spinach, butter, sea bass fillets, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet. Mound the spinach in the center of the sheets and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Spinach

Butter

Equipment you will use

Aluminum Foil

Sprinkle with the shallot. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.

Ingredients you will need

Salt And Pepper

Seabass

Shallot

Spinach

Butter

Fish

Wine

Equipment you will use

Aluminum Foil

Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Transfer 1 of the packets to a medium bowl. Carefully make a small tear in the side of the packet and pour the juices into the bowl.Repeat with the 3 remaining packets. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.

Ingredients you will need

Spinach

Fish

Soup

Equipment you will use

Spatula

Bowl

Equipment

Ingredients

Servings:

142grams

prewashed baby spinach 59milliliters

dry white wine 4servings

Salt and freshly ground pepper 907grams

skinless sea bass fillets 1medium

shallot, minced 4Tbsps

unsalted butter, cut into small pieces, plus 1 1/2 tablespoons softened butter, for brushing

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.