Sea bass fillet — 600 g
Olive oil — 3 tbsp
Lemon — 1/2 PC.
Pine nuts — 50 g
Olives small — 100 g
Dry white wine — 1/2 Cup
Salt — to taste
Flour — to taste
Butter — 50 g
Worcestershire sauce — 2-3 drops
Potatoes, thinly sliced — 200 g
Spinach pepper or fresh — 100 g
Dried peel from tomatoes optional —
1. Use an equal amount of very well chopped rosemary, sage, marjoram, thyme (the total number of matches coffee spoon). Cut four fillets of the same size of sea bass, add a pinch of salt and seasoning and a little flour.
2. Heat oil on a thin pan with a diameter of 23 cm Fry fillets on both sides until Golden brown and place in oven for approximately 10 minutes at 180°/200°C together with thinly sliced new potatoes.
3. Remove the oil from cooking, place the fillets on the fire and pour the white wine, let it evaporate, and then add the olives and pine nuts.
4. Gently lay the sea bass fillets from the pan to the dish. Place the pan again on the fire, add the chopped herbs and a little wooden spoon broth: may be prepared in a few minutes.
5. Gently lay the sea bass fillets from the pan to the dish. Place the pan again on the fire, add the chopped herbs and a little wooden spoon broth: may be prepared in a few minutes. On the other frying pan in olive oil with salt quickly sauté the spinach.
6. Before serving, place sliced new potatoes to the dish, then lay the sea bass fillets, which as a side dish will add young spinach, as shown in the figure. Make the dish look more elegant, put the dried peel from the tomato on top for a side dish of spinach and serve on hot dish.