Crispy Chilean Sea Bass over sweet potatoes, sauteed spinach in a red wine reduction
by Chef Liron Meller
of Orchidea

Ingredients: 4 Chilean Sea Bass fillet, skin on ( 8 oz each) 1 lb. fresh spinach (washed and drained) 4 sweet potatoes 4 tbsp. butter 1 cup red wine ¼ cup vegetable stock salt pepper 2 garlic cloves 1 rosemary spring (makes 4 servings)

1. Peel the sweet potatoes and slice them thin (1/8 inch). Place them on an oiled baking sheet. Sprinkle some salt and pepper, chopped garlic and rosemary. Bake at 300 F for 20 minutes or until soft. 2. Place a large sauté pan on high hear until almost smoky. Place the spinach in the pan with salt and pepper and sauté until volume has reduced and spinach is cooked. Place in a warm place. 3. Heat up a large sauté pan. Add a little oil, salt and pepper the fish and place it skin side down on to the pan. Fry for 2 minutes and turn over. Place in the oven for 7 minutes. 4. To make the sauce, use the same pan as the fish. Take the fish out and place the pan back on the stove. Add the red wine and reduce by ½. Then add the vegetable stock and reduce by ½. Add the butter in small piece, make sure not to boil the sauce. Adjust seasoning with salt and pepper. 5. To plate- Place the sweet potato on the plate. Shape them like a flower. Place the Sea Bass on top. Add the spinach on top of the Sea Bass. Drizzle the sauce around. Sprinkle some chopped rosemary. Enjoy.

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