Indian-Spiced Sea Bass with Spinach, Peas and Carro

Name: Indian-Spiced Sea Bass with Spinach, Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small carrots, sliced 1/4 inch thick; 1 shallot, minced; 1/2 teaspoon sugar; 6 tablespoons chicken stock; 2 tablespoons extra-virgin olive oil; 1/2 pound sugar snap peas; 1/4 pound baby spinach (4 cups); Salt and freshly ground pepper; 1/2 teaspoon pink peppercorns, finely ground; 1/2 teaspoon ground coriander; 1/2 teaspoon ground fennel; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cumin; Pinch of cinnamon; Pinch of freshly grated nutmeg; Two 6-ounce sea bass fillets with skin, each halved crosswise

Servings: persons

3 small carrots, sliced 1/4 inch thick
1 shallot, minced
1/2 teaspoon sugar
6 tablespoons chicken stock
2 tablespoons extra-virgin olive oil
1/2 pound sugar snap peas
1/4 pound baby spinach (4 cups)
Salt and freshly ground pepper
1/2 teaspoon pink peppercorns, finely ground
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Pinch of cinnamon
Pinch of freshly grated nutmeg
Two 6-ounce sea bass fillets with skin, each halved crosswise

1
In a medium skillet, combine the carrots, shallot, sugar, 1/4 cup of stock and 1 tablespoon of olive oil.
2
Cover partially and simmer over moderate heat until the liquid evaporates and the carrots are tender.
3
Add the sugar snaps and 2 tablespoons of stock and cook for 3 minutes.
4
Add the spinach, cover and cook for 1 minute.
5
Season with salt and pepper.
6
Combine the spices.
7
Season the bass with salt and the spices.
8
Heat the 1 tablespoon of olive oil in a nonstick skillet.
9
Add the fish and cook over high heat, turning once, until cooked through.
10
Serve the bass on the vegetables.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 small carrots, sliced 1/4 inch thick, 1 shallot, minced, 1/2 teaspoon sugar, 6 tablespoons chicken stock, and more.

Yes, Indian-Spiced Sea Bass with Spinach, Peas and Carrots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian-Spiced Sea Bass with Spinach, Peas and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions