Indian-Spiced Sea Bass with Spinach, Peas and Carrots

By charlotteh371

Ingredients

• 3 small carrots, sliced 1/4 inch thick
• 1 shallot, minced
• 1/2 teaspoon sugar
• 6 tablespoons chicken stock
• 2 tablespoons extra-virgin olive oil
• 1/2 pound sugar snap peas
• 1/4 pound baby spinach (4 cups)
• Salt and freshly ground pepper
• 1/2 teaspoon pink peppercorns, finely ground
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• Pinch of cinnamon
• Pinch of freshly grated nutmeg
• Two 6-ounce sea bass fillets with skin, each halved crosswise

Preparation

Step 1

In a medium skillet, combine the carrots, shallot, sugar, 1/4 cup of stock and 1 tablespoon of olive oil. Cover partially and simmer over moderate heat until the liquid evaporates and the carrots are tender. Add the sugar snaps and 2 tablespoons of stock and cook for 3 minutes. Add the spinach, cover and cook for 1 minute. Season with salt and pepper.

2
Combine the spices. Season the bass with salt and the spices. Heat the 1 tablespoon of olive oil in a nonstick skillet. Add the fish and cook over high heat, turning once, until cooked through. Serve the bass on the vegetables.