FISH: The organe cream sauce makes the baked fish delicious.

BAKE SEA BASS OR SALMON, WITH ORANGE SAUCE:



2 lb. sea bass or salmon

2 bunches of spinach

grated zest from one orange + 12 orange sections

spice mixture for crust:

1 tbsp. each of crushed black peppercorn, mustard & coriander seeds
½ tsp. each of cumin, crushed pink peppercorn & curry powder
1/2 tsp. dried garlic
2 tbsp. each of bread crumbs and olive oil

orange-butter sauce:

3/8 cup each white wine & orange juice
1 tbsp. chopped shallots
¼ cup whipping cream
¼ cup cold butter
salt & pepper



Preheat oven to 350 degrees F., and grease a large baking sheet.

Remove skin from sea bass/salmon and cut fish into six 5-oz portion. Mix spice ingredients together and rub mixture onto one side of fish, pressing well into flesh to form a crust. Arrange fish on baking sheet, spiced side up. Bake fish for about 15 minutes until flaking and lightly browned.

While fish is cooking, cook spinach with the water clinging to the leaves until wilted. Add salt and pepper to taste. Drain and press to remove excess liquid. Set aside.

Toast orange zest in a small heavy saucepan over low heat to dry. Remove and set aside.

To make sauce: Add wine, orange juice and shallot into a large saucepan and cook until wine is reduced by half. Add cream and bring to a gentle simmer. Cut butter into 4 portions and add to boiling liquid in batches, whipping as each piece of butter is added. Add salt and pepper to taste to sauce.

To serve: Divide spinach equally between 6 heated serving plates. Add baked fish and drizzle sauce around the plate, garnish with 2 orange sections and sprinkled orange zest.