Sea Bass, Turnips and Beets with Spinach Coulis Recipe

Ingredients:

• 4 sea bass fillets, skin on
• 1 bunch of turnips, peeled and quartered
• 2 beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup spinach leaves
• 1 tbsp butter
• 1 garlic clove, minced
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 375°F. Toss the turnips and beets with olive oil and season with salt and pepper. Spread them out on a baking sheet and roast in the oven for 20 minutes.
2. Meanwhile, make the spinach coulis. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Add the spinach leaves and cook until wilted. Add the heavy cream and cook until slightly thickened. Remove from heat and let cool slightly. Puree the mixture in a food processor until smooth. Set aside.
3. Season the sea bass fillets with salt and pepper. Heat a large oven-proof skillet over medium-high heat. Add the fillets, skin side down, and cook for 3-4 minutes until golden and crispy. Turn the fillets over and transfer the skillet to the oven. Bake for 6-8 minutes until the fish is cooked through.

Serving Suggestions:

Serve the sea bass fillets on top of the roasted turnips and beets. Spoon the spinach coulis over the top of the fish. Enjoy!

Verdict:

This sea bass, turnips and beets dish with spinach coulis is a wonderful combination of flavors and textures. The crispy skin of the sea bass pairs perfectly with the tender roasted vegetables, while the spinach coulis adds a bright and creamy flavor. This dish is perfect for a special occasion or a fancy dinner party.