Ingredients


2x200g/7oz fillet of sea bass

1½ tbsp vegetable oil

½ tbsp olive oil

900g/2lb baby spinach leaves

25g/1oz unsalted lactose free butter

sea salt

freshly ground black pepper












Method


Score the fillets of sea bass on the skin side - to prevent the fish from curling when it's pan-fried.

In a frying pan, heat the olive and ½ tbsp vegetable oil and place the fish skin side down in the hot oil and leave to fry for a couple of minutes.

Check the fish and if the skin is crispy turn the fish over and cook the other side for a couple of minutes.

Meanwhile, In a large heavy skillet heat the butter over a moderate heat, stirring until softened.

Add spinach and salt and pepper and saute over medium-high heat, stirring, until wilted and tender, for 2-3 minutes. Drain in a colander and serve.

To serve, place the blanched spinach in the centre of the serving plate and place the fish on top, skin side up.

Garnish the fish with a bit of citrus zest - optional.




Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe - Pan-fried sea bass with spinach