The dinner edit 92

Seabass Riviera - Spinach and Tomato Braise

Make seabass riviera - spinach and tomato braise, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 2 steps

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Seabass Riviera - Spinach and Tomato Braise, plated and ready to serve. — The finished recipe. Seabass Riviera - Spinach and Tomato Braise

Ingredients 1 to 6 for seabass riviera - spinach and tomato braise arranged separately on a dark worktop. — Ingredients 1 to 6. 205g Seabass. 113g Green beans. 180g Fresh tomato purée. 2 cloves Garlic. 1 tbsp Olive oil. 150g Spinach

Ingredients 7 to 7 for seabass riviera - spinach and tomato braise arranged separately on a dark worktop. — Ingredients 7 to 7. 4 pcs Olives

Seabass Riviera - Spinach and Tomato Braise, preparation step 1: Sear or steam the seabass until just cooked through. Sauté the garlic in the olive oil, add the tomato purée and simmer to reduce slightly, then add the blanched green beans, spinach and olives, cooking briefly until the spinach wilts. — Step 1. Sear or steam the seabass until just cooked through. Sauté the garlic in the olive oil, add the tomato purée and simmer to reduce slightly, then add the blanched green beans, spinach and olives, cooking briefly until the spinach wilts.

The finished seabass riviera - spinach and tomato braise. — Step 2. Spoon the braise onto a plate and set the seabass on top.

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