Roast sea bass on a bed of wilted spinach with a fish cream reduction


Ingredients (10 portions)

Amount Measure Name
1.5 kg1.5kgSea bass
20 g20gKnorr Professional Garlic Puree 750g 
30 ml30mlLemon juice
30 ml30mlOlive oil
1.8 kg1.8kgSpinach washed & drained
500 ml500mlMeadowland Double – the benefits of double cream without the disadvantages 
250 ml250mlWine, white
25 g25gKNORR Fish Bouillon Powder 3 x 50L

Our products used in this recipe


Advanced preparation
Pick the spinach leaves removing any large stalks and wash. Pre heat an oven to (180º C) (350ºF) gas
4. Warm the service plates.

1. Trim the sea bass fillets of any excess skin make sure scales are removed and the fillet is pin boned.
Brush with herb paste and lemon juice.
2. Place half oil in a saute pan, heat over a medium to high heat, place the fish skin side down cook for
2 - 3 minutes till golden in colour. Turn over and finish cooking in the pre heated oven.
3. Remove the fillets from the pan, deglaze with the cream and wine, reduce by about two thirds and
add the fish bouillon paste to flavour and season the sauce, mix well.
4. Heat the remaining oil, in a pan, over a high heat and add the spinach cook for 2 – 3 minutes to
wilted texture. Adjust the flavour and consistency as required.
5. Place the wilted spinach in the centre of plate top with the roasted sea bass and drizzle the cream
reduction around.

Service Hint
Serve with boiled jersey royals rolled in FLORA original.

Handy Hint
Can be applied to other single portion white fish fillet.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent

Reference Intakes for Adults

Each Serving of Roast sea bass on a bed of wilted spinach with a fish cream reduction contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-138991 recipe code: R0036167
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr