Sea Bass over Wilted Spinach

How fancy does THAT sound? ;)

The sea bass - Ryan loves it and they had some nice pieces at the place I go for fish and beef. We both prefer fish simply prepared and pan-fried so I seared the fish in olive oil with lemon juice on high then dropped the heat to medium to med low and covered with a grease catcher and let cook for about 15 min. Meanwhile.

The spinach was from an Everyday Food recipe in the March issue. It was featured under roasted salmon and I think that it would be fab with salmon simply prepared too. The recipe serves 4 - I halved it for the two of us and it was just right. Healthy too! Lots of iron :)

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice

In a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve fish with spinach saute.

Very nice! Served along with roasted asparagus and some GAWGEOUS freah strawberries from stop and shop (spring REALLY must be on the way...)

BTW: asparagus is coming into season. OMG it tastes so much better in season than out of season. Noticeably sweeter and just yummier. So. GO GET SOME ASPARAGUS! :)