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
freshly ground black pepper
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