This recipe is the ideal reason to plan and provide fresh fish this week. The preparation is quick, in a single pan, and the result is surprising. Makes a serving, but just multiply the ingredients if you have more people at home.
1 slice of sea bass without the skin (about 140 g)
1 cup (tea) of spinach leaves
1 pinch of turmeric
1 clove of garlic
Freshly ground salt and pepper
Wash, dry and cut the potatoes into quarters. Peel the garlic and beat in the pestle with a generous pinch of turmeric and 1 pinch of salt, until it forms a paste (if you prefer, chop it very thin on the board).
In a high-frying pan, place the oil, the garlic paste and cook over low heat. Stir for 2 minutes, until it starts to stick to the bottom of the pan.
Caution: do not let the garlic darken to avoid bittering.
Drizzle with 1 cup (tea) of water and stir with the spatula to dissolve the flavors.
Add the potatoes and raise the heat to high. When it boils, turn the heat down, cover the pan and cook for 10 minutes until the potatoes are slightly soft to check the skewer with a fork.
Meanwhile, season the fish with salt and pepper to taste. Wash and dry the spinach leaves.
Once the potatoes are tender, make room in the pan, place the fish and cook with the lid closed for another 10 minutes. With a spatula (or tongs) transfer the fish piece to a plate.
Add the spinach leaves to the potatoes, cover and cook for 1 more minute until withering – stir with the spatula to cook evenly. Serve next.