This is the most simplest of sauces which goes well with sea bass. The Tarragon has an aniseed taste and needs only a little to compliment the mild flavour of the fish. You can add more if you like a strong flavour. It is simply delicious and is really quick to make. The spinach makes this dish very healthy and accompanies the tarragon sauce beautifully. Serve with any vegetable of your choice. You can use any white fish in this recipe but sea bass is ideal.
4 Fillets of Sea Bass- Skin on
½ tbsp Butter
1-2 Cloves of Garlic- Finely Chopped
1tbsp Fresh Tarragon- Finely Chopped
Salt to taste
Freshly Grounded Pepper
150ml Single Cream
100g Fresh Spinach- Chopped Roughly
In a pan heat the butter and add the garlic. Let the garlic sizzle for only a minute. Add the spinach and allow to wilt. Now add the cream, salt and pepper. Bring to a boil and turn of the heat. It is as quick as that. I personally do not let spinach cook at all but others do prefer a slightly more cooked way. Serve warm.
For the sea bass, season with salt and pepper. In a wide non stick pan, add a little olive oil and place the fish skin side down. Let the skin get nice and crispy before turning over and cook for a few minutes on the other side. It will not take long for the fish to cook so do not overcook. Serve the fish with the tarragon sauce and a few boiled potatoes or any vegetables of your choice. Repeat with the rest of the fillets.