Seared Sea Bass with Tomatoes and Spinach
How about a trip to the Mediterranean seashore in Italy today, as we make Seared Sea Bass with tomatoes and spinach! I have the best recipe for you from old Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let's have some family time around the table with pesci that always make life better.
Ingredients
Instructions
- Bring the fish to room temperature
- Cut the Tomatoes in halves
- Cut the Garlic into thin slices
- In a medium size frying pan, on medium heat add Vito and Joe’s Olive Oil, Tomatoes and Garlic, then stir
- Zest the lemon, then cut it in half for lemon juice
- When the Tomatoes and Garlic are soft, add in Salt, Pepper and a hint of Thyme
- Add 1tbsp. of Butter
- Add Lemon Zest
- When Butter melts, add Spinach then cover
- Put a cast iron pan on medium heat
- “Lightly drizzle” Vito and Joe’s Olive Oil on Sea Bass
- Salt, Pepper and Thyme both sides of Sea Bass
- When Spinach is done and cooked down remove from heat, stir and recover
- In the cast iron pan, put a tbsp. of Vito and Joe’s Olive Oil, Place the skin side of the Sea Bass down first
- After 2 minutes flip the fish over
- When the Sea Bass is almost done, add Butter and Lemon Juice directly on the Sea Bass
- To prep the plate, put the Tomatoes and Spinach down
- Place the Sea Bass directly on top of the Tomatoes and Spinach
- Drizzle a little bit of juice from the Sea Bass on top
Video
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