Roasted Seabass with Lemon & Parmesan Cream by Marie Rayner
Roasted Seabass with Lemon & Parmesan Cream by Marie Rayner
Recipe Notes

INGREDIENTS:

For the fish:
  • 2 sea bass fillets
  • 1 tsp sweet paprika
  • 1/4 tsp each dried basil, dried oregano,
  • 1/4 tsp each salt and black pepper
  • 1/8 tsp garlic powder
  • pinch cayenne pepper
  • soft butter to dot
For the sauce:
  • 1 TBS butter
  • 1 TBS flour
  • 1/4 tsp garlic powder
  • 30ml white wine (1 fluid ounce)
  • 60ml chicken stock (1/4 cup)
  • 120ml heavy cream (1/2 cup)
  • 2 TBS grated Parmesan cheese
  • the juice and zest of 1/2 unwaxed lemon
  • salt and white pepper to taste
For the spinach:
  • 1 bag  washed baby leaf spinach (about 5 large handfuls)
  • 1 TBS butter
  • 1 small clove of garlic, peeled and crushed
  • salt and black pepper to taste

INSTRUCTIONS:

  1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Place the fish fillets skin side down on the buttered baking sheet. Combine all of the herbs and spices, rubbing them together well. Sprinkle evenly over the fish. Dot with butter and set aside while you make the sauce.
  2. Melt the butter in a small saucepan. Whisk in the flour. Cook, whisking for about a minute to cook out the flour taste. Stir in the garlic powder, and then whisk in the chicken stock and white wine. Cook, whisking until the mixture comes to a boil and bubbles. Whisk in the cream and heat through gently. Whisk in the cheese to melt. Add the lemon zest and juice and whisk again until it all comes together. Taste and season with salt and white pepper. Set aside and keep warm.
  3. Put the fish in the oven and roast for exactly 8 minutes.
  4. While the fish is cooking heat a non-stick skillet over medium high heat. Add the butter and garlic. Once the butter begins to foam add the spinach, tossing it into the butter and adding more once the spinach begins to wilt, a handful at a time, until it is all wilted. Season to taste with salt and pepper.
  5. To serve lay a portion of spinach on a heated plate, top with a fish fillet and spoon a portion of the sauce over top. Serve immediately. Some boiled baby new potatoes would be lovely with this.