MCO 3.0 Day 71: I’m getting better in cooking

For almost every meals, Jaden will ask me what’s for lunch, what’s for dinner. When I told him that I would be cooking seabass, he was not excited. I asked him why and he told me pan fried seabass is dry. So, I browsed through internet and watched few YouTube and found this recipe.

Jaden told me it’s nice. Seabass is moist and he loved the tomatoes and baby spinach. The butter gives a buttery, nice taste to the side. So, I’m putting this in my blog now and will cook seabass this way more often.

Ingredients:

• 2 fillets cut of seabass
• 1 packet of baby spinach
• 12 – 14 cherry tomatoes, cut in halves
• 5 tsp lemon zest
• 5 tbsp lemon juice
• 3 cloves garlic, cut into thin slices
• 2 tbsp butter
• ¼ tsp of thyme
• 2 tbsp of olive oil
• Pinch of salt
• Pinch of ground pepper

To cook Seabass:

1. Bring seabass to room temperature, pat dry.
2. Lightly drizzle Olive Oil on seabass, season with Salt, Pepper and Thyme on both sides.
3. Put a non-stick fry pan on medium heat
4. Put a tbsp of Olive Oil, place the skin side of the seabass down first
5. After 2 minutes flip the fish over
6. When the seabass is almost done, add Butter and Lemon Juice directly on the seabass

To cook tomato sides:

1. In a medium size frying pan, on medium heat
2. Add olive oil, tomatoes and garlic, then stir
3. Zest the lemon, then cut it in half for lemon juice
4. When the tomatoes and garlic are soft, add in salt, pepper and a hint of thyme
5. Add 1tbsp. of butter
6. Add lemon zest
7. When butter melts, add spinach then cover
8. When spinach is done and cooked down, remove from heat, stir and recover

To serve:

1. To prep the plate, put the tomatoes and spinach down
2. Place the seabass directly on top of the tomatoes and spinach
3. Drizzle a little bit of juice from the seabass on top