How to cook
In a large skillet over medium heat, stew the finely chopped onion in butter for 5 minutes, by stirring often.
Add the garlic and nutmeg and cook for 1 minute.
Deglaze with white wine and cook for another 1 minute.
Add the spinach, broth, salt and black pepper and cook for another 2 minutes.
Add the vegetable broth and cream and stir. Boil for 5 minutes or until the fish sauce thickens (for a smoother sauce, puree with a blender).
In another pot, boil the peeled potatoes.
Rinse and dry the fish fillets. Sprinkle them with salt, black pepper, ground dill or coriander seeds. Sprinkle with flour to make them crispier.
In a pan, heat the olive oil over medium heat.
Bake the fish for 2 to 3 minutes on each side.
Serve the sea bass fillets on the spinach sauce with pomegranate and persimmon fruit and one potato per serving.
Persimmon is a healthy and valuable as a food, it is dietary and has healing properties. In the past, healers have used it to recover from long-term illness. No wonder, that they call it the food of the gods.
The health benefits of pomegranate are innumerable and what makes them special is that in addition to helping the body, pomegranates are also delicious.
I offer you an extremely tasty and very healthy recipe for sea bass fillet with spinach sauce and cream, but the fish fillets can also be made from a different type of fish.
Enjoy cooking and eating!