Sea Bass with Pine Nuts, Sultanas & Spinach

Categories: Fish

Serves: 2 Preparation time: 15 Cooking time: 15



  • 50g pine nuts
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, diced
  • 40ml Filippo Berio Extra Virgin Olive Oil
  • 50g Sultanas
  • 250g spinach
  • 60ml white wine
  • 2 sea bass fillets
  • 2 tbsp Filippo Berio extra virgin olive oil for drizzling


  1. Add the pine nuts to a pan and cook on a low heat. Stir for around 5 minutes until they turn golden.
  2. In a large frying pan, warm half the olive oil, add the onion and garlic and cook on a low heat, until the onion is soft.
  3. Add the sultanas and white wine to the pan and cook for 3-5 minutes or until all the wine has evaporated.
  4. Add the pine nuts and stir in the spinach. Cook until the spinach leaves have just wilted. Season with salt and pepper.
  5. In a separate pan, add the remaining olive oil and cook the bass fillets, skin down, for 5 minutes, over a medium heat. When the skin is crisp and the white flesh loses its opaque texture, turn over and cook for a further minute.
  6. Divide the spinach between two plates and top each plate with a bass fillet. Drizzle with the extra virgin olive oil. Season with salt and pepper then serve.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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