2 (about 8 oz. each) Sea Bass fillets; 1 tablespoon unsalted butter; 1 cup fresh baby spinach; 15-20 asparagus spears; 1/4 thinly sliced onion; 1/3 cup coconut cream; sea salt and freshly ground black pepper to taste.
Recipe: Season the Sea Bass fillets and place them in a roasting pan, pour 3 tbsp. water, cover with aluminum foil and put in a preheated oven to 425 F. for about 12 minutes. Sea Bass is expensive and delicate fish and I find this cooking method to be the best, because it preserves all of its delicate buttery flavor. Meanwhile sauté the sliced onion with the butter and add the fresh spinach. Blanch the asparagus spears briefly in boiling water and add them in the pan. Season to taste and serve the Sea Bass fillets on top of the ready vegetables. Heat some coconut cream in the same pan from the sautéd vegetables and drizzle it over the fish. I garnished the Sea Bass for this photo with physalis (gooseberry), strawberry tomato, lemon, salmon roe and fresh dill.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.