Pan-Fried Wildwood Sea Bass
This pan-fried Wildwood sea bass makes Valentine's Day a holiday for your heart with a main dish low in cholesterol and high in healthy fats. Flavorful sea bass fillets combine with garden-fresh spinach and a rich lemon sauce that gets its creaminess not from cream but from cashews, for a meal you can enjoy without guilt. Smoky Wildwood NakedSea salt, a blend of hand-harvested Dead Sea salt and smoked paprika, adds an extra layer of complexity.
For 4 servings of pan-fried Wildwood sea bass with creamy lemon-cashew sauce:
FOR THE SAUCE:
- 1/2 cup cashews
- 2 tablespoons lemon juice (juice from about 1/2 a lemon)
- 1/2 teaspoon lemon zest (zest from about 1/2 a lemon)
- 1/2 cup milk
- 1/4 teaspoon Wildwood NakedSea salt, plus more for serving
- 1 cup water
To presoak the cashews, cover with water and let sit for several hours, or cover with water and microwave for 2 minutes.
Blend the cashews in a high-strength blender with the lemon juice, the zest, the milk, the salt and half the water. Blend until smooth.
Transfer the sauce to a saucepan and bring to a gentle boil on the stove, stirring so that the sauce does not burn to the bottom of the pot. Add the remaining water until the sauce reaches a consistency you like. The sauce will get thicker as it sits.
FOR THE SPINACH:
- 10 oz (300 grams) fresh spinach, or however much you want for 4 servings
Roughly chop the spinach. Cover in boiling water and let sit (not on a flame) until the spinach is gently wilted.
FOR THE FISH:
- 4 sea bass fillets, bones and skin removed
- oil for cooking
- Wildwood NakedSea salt
Heat a frying pan until very hot. Turn down the flame to medium high, add a small amount of oil and a sprinkle of Wildwood Naked Sea salt, and gently place the fillets into the pan (careful, the oil may spit). If not all the fillets fit, do this in two or more batches.
Let pan fry for 4 minutes on each side, or until the fish is just cooked through. Remove to a plate. The fish should have an attractive golden coat once done.
Alternately, the fish can be roasted in the oven without oil. To roast, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Place the fish in a baking dish, top with a light sprinkle of Wildwood salt, and bake in the oven until cooked through, about 10 minutes.
TO ASSEMBLE THE DISH:
Pour some sauce on a plate, top with a small mound of spinach and finish with a fish fillet. Sprinkle a generous pinch of Wildwood NakedSea salt on top. Serve alongside extra sauce and Wildwood NakedSea salt.