Chilean Sea Bass with Spinach and Mushrooms

By á-30

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

Preparation

Step 1

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.