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( for 2 people )
150g sea bass or sea bream fillet, cut into pieces
1 bunch of spinach, finely chopped
2 small onions, diced
3 cloves garlic, minced
120 ml İçim Chef Cream
2 tablespoons olive oil
Salt, freshly ground black pepper
For the sauce;
1 bay leaf
60 ml İçim Chef Cream
100 g İçim Kashar Cheese, grated
1 teaspoon lemon juice
Dill, finely chopped
Wash the spinach thoroughly and dry it. After roughly chopping, put it in a pan with onion, garlic and 2 spoons of olive oil and sauté it. Add İçim Chef Cream and a pinch of salt and black pepper.
Heat your grill pan and seal both sides of the fish fillet slices. Transfer the fish to a baking tray lined with baking paper. Bake at 180 degrees for 7 minutes.
Place the fish you took out of the oven on top of the sautéed spinach leaves. For the sauce, sauté 60 ml İçim Chef Cream and dill in a pan with 1 tablespoon of olive oil. Add the bay leaf into it. Finally, add lemon juice and grated İçim Kashar Cheese and mix. Remove the thickened sauce from the heat.
Pour the sauce you prepared over the fish. Serve hot by sprinkling dill on top. You can serve it with rice or sautéed vegetables alongside your fish.