Seared Chilean Sea Bass With Provencal Lindsay Olive Relish

Seared Chilean Sea Bass With Provencal Lindsay Olive Relish
4 Chliean sea bass fillets, 2.5 ounces each
Salt and white pepper, to taste
1/2 cup all purpose flour
3 ounces canola oil
1 cup spinach, trimmed and cleaned
2 shallots, minced
1 clove garlic, minced
Provencal relish
1 1/2 cups virgin olive oil
3 ounces pitted ripe green olives, medium size, diced small
2 ounces red onion, diced small
1 ounce minced garlic
1 red bell pepper, diced small
1 yellow bell pepper, diced small
1 ounce small capers
1 vine-ripened tomato, peeled, seeded and diced
2 tablespoons fresh basil, fine chopped
1 tablespoon thyme, fresh, fine chopped
4 anchovies, fine chopped
3 shallots, oven roasted
For the relish: In a medium bowl, combine the olive oil, olives, red onion, garlic, peppers, capers, tomatoes, herbs, anchovies and shallots. Allow the relish to marinate at least 1 hour at room temperature to meld flavors together. Adjust seasoning with salt and fresh ground pepper.
For the bass: Season bass filets with salt and white pepper and lightly flour them. Heat saute pan and add some canola oil, place bass filet in the pan and sear 2 to 3 minutes on each side. Remove bass from pan and set aside.
If needed add some more canola oil to the pan and add the minced shallots and garlic. Slightly color. Add spinach to the pan and lightly wilt.
Return bass to the same pan with the spinach mixture. Add 1 cup of the Provencal relish into the saute pan. This combines flavors of the fish, spinach and the relish. Heat only 1 to 2 minutes.
To serve: Place some spinach in the center of each plate, then place bass on top and finally spoon the relish on the fish as well as around the plate.
Serves four.
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