Sea bass with spinach, raisins and pine
For the sea bass
600 g. sea bass supremes50 g. Quely Picada biscuit crumbs with garlic and parsley2 dessert spoons extra virgin olive oilSaltWhite pepper
For the spinach
1 bunch of spinach50 g. pine nuts50 g. raisins1 dessert spoon extra virgin olive oilSaltWhite pepper
For the decoration
Sprigs of fennel
600 g. sea bass supremes50 g. Quely Picada biscuit crumbs with garlic and parsley2 dessert spoons extra virgin olive oilSaltWhite pepper
For the spinach
1 bunch of spinach50 g. pine nuts50 g. raisins1 dessert spoon extra virgin olive oilSaltWhite pepper
For the decoration
Sprigs of fennel
For the sea bass
Season the fish with salt and pepper, lightly fry in a frying pan, skin-side down, and remove when half cooked.Dip the skin side in the Quely Picada biscuit crumbs with garlic and parsley and finish off the cooking of the other side with the heat turned off. Set aside.
For the spinach
Sauté the raisins and the pine nuts in a little oil in a frying pan.Add the spinach, previously cut into large pieces. Season with salt and pepper and set aside.
Assembly of the dish
Arrange the spinach in the centre of the plate.Place the sea bass on top with the biscuit-crumbed-side up; drizzle a little olive oil over it and decorate with the sprigs of fennel.
