Grilled Seabass Recipe
mashed potatoes, sautéed spinach, tomato, basil, white wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Seabass
Mashed Potatoes
Sautéed Spinach
White Wine Sauce
Method
Grilled Seabass
- 1
Prepare the Marinade
In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper.
- 2
Marinate the Seabass
Place the seabass fillets in a shallow dish and pour the marinade over them. Cover and let marinate for at least 30 minutes.
- 3
Mashed Potatoes
- 4
- 5
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Sautéed Spinach
- 6
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 7
Add Spinach
Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and black pepper to taste.
White Wine Sauce
- 8
Prepare the Sauce
In a saucepan over medium heat, combine white wine, halved cherry tomatoes, minced garlic, salt, and black pepper. Bring to a simmer.
- 9
Finish the Sauce
Allow the sauce to simmer for about 10 minutes until slightly reduced. Stir in chopped basil just before serving.