recipeName: braised sea bass with spinach
ingredients: 2 red peppers, halved, deseeded 2 tablespoons extra-virgin olive oil 2 shallots, chopped 1 garlic clove, finely chopped 250g cherry or baby plum tomato, halved small handful capers 12 large black olives, stoned and roughly chopped 20 basil leaves 50ml white wine 100ml tomato juice 2 whole sea bass, about 600-700g each, gutted, scaled and cleaned 1 teaspoon butter 250g spinach
steps: heat the grill to high. put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. drop them into a bowl, cover with some cling film and leave until cool enough to handle. peel away and discard the skins, then roughly chop the peppers. heat the oil in a pan. add in the shallots and garlic and sweat briefly until soft. stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. pour in the wine and tomato juice. stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry. while the sauce is simmering, slash each side of the fish a few times. when the sauce is ready lay the fish on top cover with a lid. leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed. whilst the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, serve the fish over a bed of spinach with wild rice, drizzle over the sauce.
NER: red peppers extra-virgin olive oil shallots garlic cherry capers black olives basil leaves white wine tomato juice sea bass butter spinach