Salt And Pepper Bass With Braised Spinach – a delicious recipe with spinach, garlic, salad oil, chicken broth, bass, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add spinach (in batches), and broth. Cover, and cook until tender; keep warm.
2
Meanwhile, rinse bass, pat dry, and cut into 4 equal pieces. Mix kosher salt and pepper together and rub mixture on fish. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay bass in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
3
Place bass in wide bowls and spoon bok choy and broth equally around fish.
96
kcal
Calories
6
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages washed spinach leaves (10 oz.), 2 teaspoons minced garlic, 4 teaspoons salad oil, 1/4 cup fat-skimmed chicken broth, and more.
Yes, Salt And Pepper Bass With Braised Spinach 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.
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