Prep 15 mins
Cook 25 mins
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!
- 4 sea bass fillets, ca. 6 oz each
- 78.07 ml pine nuts
- 118.29 ml seedless raisin
- 907.18 g Baby Spinach, rinsed
- 4 garlic cloves, thinnly sliced
- 73.94 ml olive oil
- 2.46 ml spanish paprika (pimenton)
- salt and pepper
- lemon, and tomato wedges (to garnish)
- Put the raisins in a small bowl, cover with hot water and set aside.
- Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- Heat 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.
- Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
Very elegant dish! I've had spinach with olives and pine nuts and spinach with sesame seeds, but never with pine nuts and raisins. Loved the fried garlic chips on it, too. I will sure make this again, thanks for sharing!
Made for PAC Spring 2012.