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🍽️ Pan-fried Sea Bass on Fennel with Spinach

303 kcal · 30 min · 4 servings

Pan-fried Sea Bass on Fennel with Spinach Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the fennel thoroughly and remove the tough outer leaves.
  2. 2. Slice the fennel lengthwise into very thin slices or grate it finely.
  3. 3. Place the fennel slices in the center of the plates.
  4. 4. Drizzle the fennel with some lemon juice and one tablespoon of oil.
  5. 5. Let the fennel rest for a short while while you prepare the other ingredients.
  6. 6. Wash the spinach and remove any tough stems.
  7. 7. Spin the spinach dry so that it does not become watery.
  8. 8. Rinse the sea bass briefly and pat it dry with kitchen paper.
  9. 9. Season the fish on both sides with salt and pepper.
  10. 10. Heat two tablespoons of oil in a large frying pan.
  11. 11. Place the fish in the hot pan with the skin side down.
  12. 12. Fry the fish slowly over medium heat for four to five minutes until golden brown.
  13. 13. Peel the shallot and cut it into very small cubes.
  14. 14. Melt the butter in a separate frying pan or pot.
  15. 15. Sauté the shallot cubes in the butter until translucent.
  16. 16. Add the dry spinach to the shallots and stir it in.
  17. 17. Let the spinach wilt and allow any resulting liquid to evaporate.
  18. 18. Finally, season the spinach with salt and pepper.
  19. 19. Turn the fish over in the pan to the other side.
  20. 20. Remove the pan from the heat and let the fish finish cooking for a few minutes.
  21. 21. Mix the crème fraîche with the horseradish in a small bowl.
  22. 22. Place dollops of the horseradish cream around the fennel on the plates.
  23. 23. Place the warm spinach on top of the fennel.
  24. 24. Place the fish on top of the spinach with the crispy skin side facing up.
  25. 25. Garnish the dish with fresh dill and serve immediately.

Nutrition per serving