Wednesday, 8 February 2012

Recipe - Sea Bass, Spinach and Potato

Operation: Good Clean Fun is going well. I even found my grey gloves again! This happened just before I cooked this meal. Probably more relevant is the fact that I was cooking to say thank you to someone for putting in lots of hard photoshopping hours for me for a job application. OH and I 'accidentally' invented a new recipe again because I'm awful at making things bind so did some stuff to try and save it. This is what I had been intending on making but I waas running quite late and the kitchen was in an awful state so I didn't strictly follow the recipe and rather did an amended bedroom-preparation-friendly version. Which went wrong. And turned into something else but still tasted pretty good.

Sea Bass with Spinach and Potato 'Sauce'
1 sea bass fillet per person
Rosemary
Salt and pepper
Olive oil
Lemon juice

Prepare the sea bass fillets by making a couple of slits in the skin, stuffing with rosemary (which I got fresh from the college grounds, nice), sprinkling with a little olive oil and seasoning with salt and pepper.
Fry, skin side down, holding the fillets down so they don't curl.
Put in the oven at 220 for about 5-7 minutes until cooked through.
Add lemon juice to taste.

2 large potatoes, grated
100g spinach, chopped
3 eggs
1 heaped tbsp self raising flour
100ml milk
Salt and pepper
50g butter

Combine the potatoes, eggs, flour and milk. Stir well.
Add the chopped spinach and combine well.
Season liberally with salt and pepper.
Melt the butter in a frying pan.
Add the potato mixture and fry for 5 minutes, occasionally stirring to prevent it sticking.
Place in the oven at 220 for about 10 minutes, until the potato is cooked.
Remove, place on the heat of the hob again and fry for another 5 minutes, moving the mixture to one side of the pan and adding a little more butter if required, until the potato is starting to brown.

Serve the sea bass with the potato and spinach sauce and sprinkle with some finely chopped flat leaf parsley.

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