Seared Sea Bass Served With a Quinoa & Spinach Salad

AuthorTracy Killinan
Rating

This surprisingly filling sea bass dish is served with an incredible quinoa and spinach salad which is dressed with a sweet and tangy date vinaigrette. Using the gourmet Medjool date, prized for its luscious, honeyed taste this is an elegant fresh fi recipe which produces a delicious nutty caramelised finish - it will have you in awe of what can be achieved by adding just one more unassuming ingredient.

Allergens: Fish | Nuts | Gluten | Sulfites

Yields2 Servings
Total Time30 mins

 2 Sea Bass Fillets
 140 g Quinoa
 2 Shallots
 60 g Baby Spinach
 1 Bunch Coriander
 2 Tablespoons Sliced Almonds
 2 Tablespoons Butter
 1.50 Tablespoons Red Wine Vinegar
 30 g Medjool Dates

1

COOK THE QUINOA
Boil some salted water in a pot, then add the quinoa. Let it cook for 14 Minutes. Once tender, drain carefully and set aside.

2

GET CHOPPING
Chop up the dates finely, then put them in a medium-sized bowl. Take the baby spinach and chop it roughly. Peel the shallots and chop them. Chop the coriander leaves. Add the shallots and red wine vinegar to the bowl with the dates.

3

PREPARE THE SALAD
In a medium pot, add the butter and melt it. Stirring every now and then, cook it for a few seconds, or until the butter is foaming. When it’s done, swirl the pot and cook it for another 2 Minutes, until it becomes golden brown. Be careful not to burn it! Then turn the heat off, put the sliced almonds in and season.

4

FINISH THE SALAD
It’s time for the dressing! Take the bowl with the dates, shallots and red wine vinegar. Season it with salt and pepper to taste. Then add a tablespoon of olive oil and mix until combined. Throw in the quinoa, spinach and half of the date dressing into the pot with the almonds and brown butter. Stir and add salt and pepper to taste.

5

COOK THE SEA BASS
Season the sea bass on both sides with salt and pepper. Take a medium pan and heat 2 tablespoons of olive oil. When hot, add the sea bass fillets, skin side down. Cook for 3 Minutes on each side, or until it becomes lightly browned. Remove from the heat once cooked.

6

SERVE THE DISH
Divide the cooked sea bass and salad between plates. Garnish with the rest of the date dressing and coriander. Tuck in!

Ingredients

 2 Sea Bass Fillets
 140 g Quinoa
 2 Shallots
 60 g Baby Spinach
 1 Bunch Coriander
 2 Tablespoons Sliced Almonds
 2 Tablespoons Butter
 1.50 Tablespoons Red Wine Vinegar
 30 g Medjool Dates

Directions

1

COOK THE QUINOA
Boil some salted water in a pot, then add the quinoa. Let it cook for 14 Minutes. Once tender, drain carefully and set aside.

2

GET CHOPPING
Chop up the dates finely, then put them in a medium-sized bowl. Take the baby spinach and chop it roughly. Peel the shallots and chop them. Chop the coriander leaves. Add the shallots and red wine vinegar to the bowl with the dates.

3

PREPARE THE SALAD
In a medium pot, add the butter and melt it. Stirring every now and then, cook it for a few seconds, or until the butter is foaming. When it’s done, swirl the pot and cook it for another 2 Minutes, until it becomes golden brown. Be careful not to burn it! Then turn the heat off, put the sliced almonds in and season.

4

FINISH THE SALAD
It’s time for the dressing! Take the bowl with the dates, shallots and red wine vinegar. Season it with salt and pepper to taste. Then add a tablespoon of olive oil and mix until combined. Throw in the quinoa, spinach and half of the date dressing into the pot with the almonds and brown butter. Stir and add salt and pepper to taste.

5

COOK THE SEA BASS
Season the sea bass on both sides with salt and pepper. Take a medium pan and heat 2 tablespoons of olive oil. When hot, add the sea bass fillets, skin side down. Cook for 3 Minutes on each side, or until it becomes lightly browned. Remove from the heat once cooked.

6

SERVE THE DISH
Divide the cooked sea bass and salad between plates. Garnish with the rest of the date dressing and coriander. Tuck in!

Seared Sea Bass Served With a Quinoa & Spinach Salad

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