Sauteed red sea bream with white wine sauce with spinach
This authentic recipe is super easy to make with a basic white wine sauce. Cook the fish skin-side down in well-heated olive oil. Cook over medium-low heat until the skin is crispy. Turn the fish over when the edges turn white. This recipe uses red sea bream, but you can also use cod or flounder if you prefer white fish. It also goes well with shrimp and chicken. Serve with a crisp, chilled white wine
How to make it
1
Season the red sea bream with salt and pepper and coat with bread flour
2
Fry A in a frying pan, and once the spinach is cooked through, season with salt and pepper
3
Heat olive oil in another frying pan and fry the skin side of the chicken (1). When the skin side is golden brown and the edges are whitish, flip it over and cook until the inside is cooked through
4
Place 2 and 3 on a plate and pour the white wine sauce over them
Materials 1 person
-
- Red sea bream
- 1 cut
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Strong flour or soft flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Basic white wine sauce
- Appropriate amount
-
[A]
- spinach
- 1/3 bundle
-
- butter
- 10g
-
- water
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
[PR]
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