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


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

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Low FODMAP Recipe - Pan-fried sea bass with spinach