2 cloves garlic-sliced thin
Small tomatoes cut in half
2 pieces of sea bass
1 bag spinach
S&P
Fresh Thyme
Tiny slice of butter
1 lemon
Coat pan with olive oil and put in thyme, tomatoes, s&p and
garlic slices. Cook until garlic is brown and tomatoes are soft. Put bag
of spinach on top once done and lower heat.
Separate pan (cast iron skillet) heat oil and place sea bass in
coated with s&p and thyme. Cook 3 mins a side or until golden brown.
Add slice of butter and lemon juice at very end.
Place tomatoes and cooked spinach on plate and top with sea bass. Spoon lemon butter sauce from pan on top.
Yum!
Recipe courtesy of Josh & Erica Carroll
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