Sea Bream with Spinach and Bacon

Method

• How to Make Sea Bream with Spinach and Bacon
• Preheat a non-stick pan over medium heat.
• Add the diced bacon to the pan and cook until crispy, then remove with a slotted spoon and set aside.
• In a separate small saucepan, bring the white wine to a gentle simmer and reduce by half, then set aside.
• Season the sea bream fillets on both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a clean pan over medium-high heat.
• Place the sea bream fillets skin-side down and cook for 2-3 minutes until the skin is crisp.
• Flip the fillets and cook for an additional 1-2 minutes until just cooked through, then remove and rest, skin-side up, on a warm plate.
• In the same pan, add the remaining 1 tablespoon olive oil and the minced garlic, sauté for 30 seconds until fragrant.
• Add the spinach leaves to the pan and toss gently until just wilted, about 1-2 minutes.
• Stir in the cooked bacon and pour over the white wine reduction, gently mixing to combine.
• Remove from heat and stir through the butter until melted and the mixture is glossy.
• Divide the spinach and bacon mixture evenly between two serving plates as a bed.
• Place the sea bream fillets, skin-side up, on top of the spinach and bacon.
• Spoon any remaining pan sauce over the sea bream.
• Garnish with a light twist of black pepper if desired.
• Serve immediately for optimal texture.