This was a collaborative effort between my wife and me, she doing the “salad,” and me the fish. My filets were about 1-1/2 inches thick – the suggested cooking time for these was probably more than you needed. Depending on the thickness of your filets, cook just until the fish is opaque and flaky, with a golden exterior. As for the “salad,” my wife sautéed the diced bacon, added the onion and some fresh minced garlic, then finished with the remaining ingredients, although she used baby arugula rather than baby spinach, as that’s what we had in the fridge. Both of us were impressed with this dish, and would proudly serve it to the most discriminating palates. Sea bass, in our view, is one of the tastiest, most beautiful fish there is. The warm greens were the perfect counterpoint, in taste as well as presentation. The balsamic vinegar was subtle, only serving to heighten flavor. We served this with a rice pilaf.
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This was a collaborative effort between my wife and me, she doing the “salad,” and me the...