Possum’s Recipe Book

Sea Bass Fillets with Spinach, Chilli & Lemon Dressing

For dressing
1 lemon (preserved lemon if you prefer)
100ml Crème Fraiche
1 lemon – ¼ skin ¼ juiced and rest sliced
 
For Fish
250g spinach leaves
½ red chilli
1tbsp olive oil
Sea salt
Black pepper
2 sea bass fillets (or white fish of your choice plus pieces of lemon butter).
 
Method
Pre-heat oven to 180C (Fan)
 
Dressing
Scoop out ¼ lemon and discard flesh. Rinse skin, chop roughly and 
place in food processor. Add 250ml water and puree until smooth.
Stir in the crème Fraiche and lemon juice. Set aside.
 
Put fish in foil with lemon butter. Put into oven and cook for 20mins.
Heat oil in pan and add spinach, with chilli and pinch salt just enough 
to wilt the spinach for 2mins.
 
Serve fish with spinach, dressing and lemon wedges.