Braised Sea Bass with Spinach

Name: Braised Sea Bass with Spinach
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: Serves 4
Cuisine: australian
Ingredients: 2 red peppers halved, deseeded; 2 tbsp extra-virgin olive oil plus extra for drizzling; 2 shallots chopped; 1 garlic clove finely chopped; 250g cherry or baby plum tomato halved; small handful capers; 12 large black olives stoned and roughly chopped; 20 basil leaves; 50ml white wine; 100ml/31/2 fl oz tomato juice; 2 whole sea bass about 600-700g/1lb 5oz-1lb-9oz each, gutted, scaled and cleaned (get your fishmonger to do this); large knob butter; 250g bag spinach

4.65 (3)

⏱ 50 mins 🍽 Serves 4 🌶 australian ✅ More effort 🏷 Main course

This festive yet straightforward Australian dinner features whole sea bass braised in a rich, Mediterranean-inspired sauce. The sauce is built from charred peppers, tomatoes, olives, and capers, creating a vibrant base for the fish. While the fish cooks, fresh spinach is quickly wilted in butter to serve as a bed. The finished dish is elegantly presented with the sauce drizzled around and a final flourish of basil and olive oil, perfect for a special meal.

Ingredients

2 red peppers halved, deseeded
2 tbsp extra-virgin olive oil plus extra for drizzling
2 shallots chopped
1 garlic clove finely chopped
250g cherry or baby plum tomato halved
small handful capers
12 large black olives stoned and roughly chopped
20 basil leaves
50ml white wine
100ml/31/2 fl oz tomato juice
2 whole sea bass about 600-700g/1lb 5oz-1lb-9oz each, gutted, scaled and cleaned (get your fishmonger to do this)
large knob butter
250g bag spinach

Method

Set your grill to high. Place the pepper halves skin-side up on a baking tray and grill for about 10 mins until the skins blacken and blister. Transfer to a bowl, cover with cling film, and leave to cool. Once cool enough to handle, peel off and discard the skins, then chop the peppers roughly.
Warm the oil in a large, lidded roasting tin or shallow pan over a low-ish heat. Add the shallots and garlic, cooking briefly until softened. Mix in the tomatoes, chopped peppers, capers, olives, and half the basil leaves, sweating for a few mins until the tomatoes soften. Pour in the wine and tomato juice, stir, and let it simmer gently for 10-15 mins, adding a splash of water if needed.
As the sauce simmers, make a few slashes on each side of the fish. Once the sauce is ready, lay the fish on top, season if desired, and cover with the lid (or foil). Cook on a low heat for 12-15 mins until the flesh feels firm to the touch.
While the fish cooks, melt the butter in a large pan and fry the spinach until wilted. Season if you like and divide between serving dishes. Carefully lift the fish from the pan and place it on the spinach. Drizzle some sauce around the fish, scatter the remaining basil on top, and finish with a drizzle of extra-virgin olive oil.

Nutrition (per serving)

Calories126 kcal

Fat6 g

Saturates3 g

Carbs18 g

Sugars6 g

Fibre4 g

Protein2 g

Sodium72 mg

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineaustralian