Sea Bass Baked on a Bed of Herbs with Sautéed Spinach or Any Other Green You Like!

Tonight it is New Year's Eve and just like the several New Year's Eves previous, I go to my local fish monger and buy a few nice pieces of expensive sea bass.  After the Christmas holidays, I want simple and succulent.  I will be serving the sea bass tonight with some buttery sautéed garlic and spinach together with a plate of boiled potatoes and French bread that we can dip into a pot of cheesy fondue.

That together with a St. Germaine cocktail and I am set for the New Year baby! 

It doesn't have to be sea bass, it can be any nice piece of fish you enjoy be it salmon or cod.

Ingredients:

Fish of your choice, 1 tbsp. butter, 1 tbsp. olive oil, handful of your favorite herbs (suggestions below), 1 large lemon, sliced, salt and pepper.

4-8 cups fresh spinach leaves, salt, pepper, 1 clove minced garlic or 1 tsp. garlic powder, 1 tbsp. butter, 1 tbsp. olive oil.

1. Season your fish with salt and pepper. Get out a heavy based frying pan, turn the heat to medium-high and add 1 tbsp. butter and 1 tbsp. olive oil.  Once the butter and oil are melted and hot, sear each side of your fish until crispy, about 30 seconds on each side.

2. Now take the fish out of the pan and set on a piece of aluminum foil.  Over top of your fish add a handful of your favorite herbs, ie. basil, sage, thyme, rosemary sprigs.

3. Drizzle with a bit more oil and add a few lemon slices around the fish.

4. Cover the fish loosely with another square of foil and fold the edges together well to seal.

5. You can if you have time, set the fish aside in a cool place to infuse for 1-2 hours.

6. Then in a 350 degree oven, put the fish in a roasting pan in the center of the oven and bake for about 20 minutes until the fish is just cooked.

7. Remove from the oven and leave the fish to rest still wrapped for 5- 10 minutes.

Spoon cooking juices over the fish and serve it with wilted buttery spinach!

Spinach:  Simply add more butter and oil to a pan, garlic powder, salt and pepper, or mince 1 clove of garlic, then add 4-8 cups of spinach and cook until wilted as you like.  Taste and add more seasonings. Serve with your fish!