1/3 Photos of Sea Bass on Spinach With Raisins and Pine Nuts
This recipe is inspired by the book "World Food - Spain" by Beverly Leblanc.Recipes with raisins and roasted pine nuts are from the area of Barcelona and are called "a la catalana". The raisins and pine nuts give a delicious, sweet crunch to the spinach; any firm, white fish could be substituted. Be careful when roasting the pine nuts, they burn very fast!
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- 1Put the raisins in a small bowl, cover with hot water and set aside.
- 2Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- 3Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- 4Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- 5Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- 6Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- 7Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
- 8Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
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Nutritional Facts for Sea Bass on Spinach With Raisins and Pine Nuts
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 461.6
- Calories from Fat 253
- Total Fat 28.1 g
- Saturated Fat 3.7 g
- Cholesterol 52.8 mg
- Sodium 270.3 mg
- Total Carbohydrate 25.2 g
- Dietary Fiber 6.2 g
- Sugars 12.1 g
- Protein 32.5 g