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Sea Bass Breaded with Quely Picada biscuit crumbs with Garlic and Parsley, Spinach, Raisins and Pine

Receta

Preparation:

For the sea bass

Season the fish with salt and pepper, lightly fry in a frying pan, skin-side down, and remove when half cooked.

Dip the skin side in the Quely Picada biscuit crumbs with garlic and parsley and finish off the cooking of the other side with the heat turned off. Set aside.

For the spinach

Sauté the raisins and the pine nuts in a little oil in a frying pan.

Add the spinach, previously cut into large pieces. Season with salt and pepper and set aside.

Assembly of the dish

Arrange the spinach in the centre of the plate.

Place the sea bass on top with the biscuit-crumbed-side up; drizzle a little olive oil over it and decorate with the sprigs of fennel.


Products Quely used in this recipe:

Receta Quely

For the sea bass

  • 600 g. sea bass supremes
  • 50 g. Quely Picada biscuit crumbs with garlic and parsley
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil
  • Salt
  • White pepper

For the spinach

  • 1 bunch of spinach
  • 50 g. pine nuts
  • 50 g. raisins
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • Salt
  • White pepper

For the decoration

  • Sprigs of fennel
Ingredientes

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