Chilean Sea Bass stuffed with Spinach and wrapped with Proscuitto
9 oz. portion of Chilean Sea Bass
4 oz. Fresh Spinach
1 tbsp. Parmesan Cheese
1 tbsp. Olive Oil
1 small Shallot
½ cup White Wine
4 oz. Unsalted Butter
1 tsp. Chopped Parsley
2 oz. shaved Proscuitto
1 tsp. Lemon Juice
- Cut a pocket in the sea bass from top to bottom.
- Sauté fresh spinach with olive oil until wilted. Fold in parmesan cheese. Let cool to room temperature.
- Stuff sea bass with spinach mixture and wrap with proscuitto.
- Sear both sides of the sea bass, making sure both sides brown evenly.
- Place in preheated oven at 350° for 8-12 minutes.
- While sea bass is cooking, heat the pan the sea bass was seared in. Add 1 tbsp. olive oil, cook shallots until opaque. Add white wine and a splash of fresh lemon juice. Add butter until desired consistency. Finish sauce with fresh chopped parsley. Pour over sea bass and serve.