Horseradish Potato Encrusted Chilean Sea Bass with Roasted Pepper Kalamata Relish and Sauteed Spinac

By á-2128

Ingredients

• Relish
• 1 red pepper, roasted, peeled, seeded, chopped
• 1 minced shallot
• 2 cloves garlic minced
• 1/4 t chopped fresh thyme
• 1/4 t chopped fresh parsley
• 1/4 c chopped, pitted kalamta olives
• 1/2 t honey
• 1/4 c sherry vinegar
• salt and pepper to taste
• Sea Bass
• 2 6 oz. Chilean sea bass fillets, about 1" thick
• salt and pepper to taste
• 1 russet potato peeled and grated
• 2 T prepared horseradish
• 2 T olive oil
• Garlic Sauteed Spinach
• 4 c fresh spinach
• 1 T olive oil
• 1 t minced garlic
• salt and pepper to taste

Details

Servings 2
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

For the relish:
In a small bowl combine the roasted red pepper, shallot, garlic, thyme, parsley, olives, honey, vinegar, salt and papper. Mix well and set aside.

For the sea bass:
Salt and pepper both sides of the fillets. In a small bowl mix horseradish and grated potato, spread on top of ech fillet.

heat a nonstick fry pan with olive oil. Place the fillets int he pan, potato side down. Do not move until potato is crispy and golden brown, about 3 mins. Turn them over and continue to cook the fish for about 3 mins for 1" thick fillets. If the fillets are thinner, then cook for less time.

For the Spinach:
Blanch the spinach in a pot of salted, boiling wter Set aside, let drain and chop.
In a saute pan, heat the olive oil and lightly brown the minced garlic. Add chopped spinach and toss to coat spinach and distribute the garlic. Add sprinkle of salt and pepper to taste.

To serve:
Place sea bass on serving plates. Add spoon of relish next to each fillet and serve with sauted spinach.