Grilled Fillet of Bass with Beurre Blanc and Spinach - Rick Stein

Serves 4

750 g (1 ½ lb) sea bass fillet, skin on, divided into 4 equal portions

A little melted butter, for brushing

225 g (8 oz) fresh spinach

Salt and freshly ground black pepper

2 oz unsalted butter

For the Beurre Blanc

50 g (2oz) shallots (or onions), finely chopped

2 tablespoons white wine vinegar

4 tablespoons dry white wine

6 tablespoons fish stock

2 tablespoons double cream

175 g (6 oz) unsalted butter, cut into pieces

Method

First make the beurre blanc. Put the shallots, vinegar, wine and fish stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated.  Add the cream and reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated.  Keep warm.

Wash the spinach thoroughly.  Melt the butter in a pan gently.  Sauté spinach for 2 minutes until wilted and season with salt and pepper.  Drain on dry cloth. Set aside and keep warm.

Pre-heat the grill to high.  Brush the fish with some melted butter and season inside and out with salt and black pepper.  Grill the bass for about 2 minutes, skin side up only. 

Serve the fish on four warmed plates with the spinach and beurre blanc.

( Last Updated: 08-01-2009 )