Sea bass coated with bacon
2-4 fillets of sea bass (about 800 g in all) – 12 slices of smoked bacon – 50g of herbes de Provence – 2 tablespoons of lemon juice – salt – pepper – 300 g of branch spinach – 1 tablespoon butter – 50 ml fish stock – 50 ml cream – kitchen string.
- Wash and dry the fish. Brush with lemon juice.
- Toss the herbs by tapping lightly and divide the fish into 4 parts.
- Spread 3 slices of bacon by overlapping them. Place the fish in the middle, salt and pepper. Wrap the bacon and tie the packets with string. Repeat the operation 3 times.
- Brown the bacon fish in a frying pan without fat. Add the fish stock and cream and cook on low heat for twenty minutes.
- In the meantime, wash spinach and melt in butter, add 2-3 tablespoons water and continue cooking until spinach no longer makes water.
- Divide the spinach on the plates, remove the kitchen string and arrange the bacon fish on the vegetables.
