Wild Sea Bass with Baby Spinach

A piquant spinach salad with raisins and pine nuts perfectly complements Nieves Barragan's sea bass fillets
Wild Sea Bass with Baby Spinach
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • olive oil, for frying
  • 1 wild sea bass, (big enough for 2 people), filleted and skin scored
  • 1 small handfuls pine kernels
  • 1 handfuls raisins, soaked in 100ml sherry vinegar
  • 1 bags baby spinach


1. Heat a drizzle of olive oil on a griddle pan over a medium heat. Add the fish, skin-side down and cook for 4-5 minutes, until the skin is crisp. Turn and cook for another minute or until the fish is cooked through. Keep warm.

2. Heat a little olive oil in a pan and and fry the pine nuts until golden. Add the raisins with a tablespoon of the vinegar. Add the spinach, remove from heat and stir until the spinach begins to wilt.

3. Put the spinach in the centre of a plate, sit the fillet on top. Drizzle with a little of the remaining sherry vinegar and good quality olive oil and serve.

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