Moist and flavourful sea bass with garlic, sesame and soy sauce, on a bed of delicious spinach.
A quick and easy one dish dinner the family will love.
Pesach is getting closer, and the freezer-emptying effort has been stepped up. I came up with this recipe to finish off the frozen sea bass fillets lurking in my freezer! Now I just have the frozen salmon and hake backlog to deal with…
Having defrosted these sea bass fillets, I had to work out what to do with them. There was a big bag of spinach in my organic box, so that was a good start. A quick cupboard raid later, and this delicious recipe was born.
I assembled everything up to the cooking stage, before going out for a couple of hours. Doing so meant that I could throw it in the oven upon my return and it would be cooked by the time I’d taken my coat off, set the table, and generally pulled myself together.
The sea bass absorbed the flavours of the sesame oil, garlic and soy sauce for a couple of hours before cooking – sort of like a marinade, I suppose – and the end result was moist and flavourful fish. (Having experimented with the rate of diffusion of soy sauce through food, I’m pretty confident in saying that two hours probably don’t make much difference, so if you want to make this and then shove it straight in the oven, I expect it would be completely fine.)
The spinach looked like a lot pre-cooking, but as always with spinach, it almost disappeared once the dish was cooked. My daughter Kipper was initially reluctant to eat the spinach, but once she’d tried it and realised that it tasted of delicious garlicky soy sauce and sesame oil, she scoffed it down. And nearly a whole sea bass fillet, too.
Sea bass with spinach, sesame and soy
- 1-2 tbsp olive oil
- 250-400 g spinach leaves (large bag)
- 1 clove garlic
- 1½ tbsp toasted sesame oil
- 1½ tbsp tamari or soy sauce
- 4 sea bass fillets
- Preheat the oven to 180°C (350°F). Brush the inside of a large baking dish with the olive oil.
- Wash the spinach and shred the leaves if large. Place in the oiled dish.
- Peel and crush the garlic clove, and whisk with the sesame oil and soy sauce. Wash and pat dry the sea bass fillets and brush with the garlic/sesame/soy mixture.
- Pour any remaining garlic/sesame/soy mixture over the shredded spinach and mix in.
- Place the fish fillets on top of the spinach, and cover with foil.
- Bake at 180°C (350°F) for around 20 minutes, until the spinach is wilted and the fish is cooked through.
- Serve the fish on a bed of spinach. Enjoy!
If you like sea bass, you might also enjoy this grilled sea bass with sauce vierge.