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Salt and Pepper Bass with Braised Spinach

Yield Makes 4 servings


  • 2 packages washed spinach leaves (10 oz.)
  • 2 teaspoons minced garlic
  • 4 teaspoons salad oil
  • 1/4 cup fat-skimmed chicken broth
  • 1 1/2 pounds boned, skinned bass (white seabass or grouper bass)
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons pepper

Nutrition Information

  • calories 245
  • caloriesfromfat 31 %
  • protein 38 g
  • fat 8.5 g
  • satfat 1.5 g
  • carbohydrate 6.5 g
  • fiber 1.9 g
  • sodium 1337 mg
  • cholesterol 70 mg

How to Make It

  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.