Chilean Sea Bass with Spinach and Mushrooms

Chilean Sea Bass by Diane Eblin

Chilean Sea Bass by Diane Eblin

Fast, fresh and delicious.  I love when I visit the fish department having no idea what fish I’ll be eating that night.  I buy what is wild caught, fresh and recommended.   It’s really great when these are also on sale.  This shopping trip the Chilean Sea Bass won out and I was very happy. If you find another fish and different mushrooms you can still create this dish.  This is a method as much as it is a recipe.  Cook what you love.

Ingredients:

1 pound wild caught Chilean Sea Bass or another white fish
½ lemon juiced
3.5 ounces Oyster Mushrooms
3.5 ounces Shitake Mushrooms
1 large bunch fresh organic spinach, stems off and rough chop
3 cloves organic garlic, minced
4 shallots minced
1 cup white wine
Arrowroot slurry (arrowroot and cold water mixed together)
Parsley
Celtic Sea salt and pepper to taste
Virgin organic coconut oil
Extra virgin olive oil

Directions:

Preheat the oven to 375 degrees.  While that is heating up wrap your broiler pan in foil and place your clean fish on top of a little olive oil.  Give the fish a little salt and pepper and wait for the oven to reach temperature.  While waiting prep your vegetables and get your pan heated on medium high.  I like to use a combination of coconut oil and olive oil.  Sauté the shallots, then add in the garlic and mushrooms.    By now your fish should be cooking in the oven.  Depending on how thick your fish is will determine how long it takes to cook.  Mine took around 10 minutes.  Check on the fish with a fork. If it flakes, it’s done.

Back to the frying pan.  Once your mushrooms have browned a little add in your washed spinach.   This will cook down fast.  Add in the wine and lemon juice and heat until it boils.  This should only take a minute or two.  Mix in your arrowroot slurry and keep stirring.  This will thicken very quickly.  Turn off the heat and make a bed of these vegetables on a plate.  Place your sea bass on top, sprinkle a little parsley, a squeeze of lemon and serve.

After you’re done reading this, head over to the Nourishing Gourmet blog for Kimi’s Nourishing and Simple carnival for more great recipes.

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8 Responses to Chilean Sea Bass with Spinach and Mushrooms

  1. Kimi @ The Nourishin May 7, 2009 at 12:29 pm #

    Yum! That looks amazing! Thanks for sharing such a healthy and simple recipe and being part of the carnival. :-)

  2. Kimi @ The Nourishing Gourmet May 7, 2009 at 4:29 pm #

    Yum! That looks amazing! Thanks for sharing such a healthy and simple recipe and being part of the carnival. :-)

  3. gfe-gluten free easi May 8, 2009 at 9:15 pm #

    I am crazy about fish recipes. That one is gorgeous, Diane. :-)
    Shirley

  4. gfe-gluten free easily May 9, 2009 at 1:15 am #

    I am crazy about fish recipes. That one is gorgeous, Diane. :-)
    Shirley

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