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Chilean Sea Bass with a Ragout of Smoked Vegetables and Spinach

Ingredients

4 - 6 oz. Chilean sea bass, boneless, skinless (thicker the better)
2 cups shiitake mushrooms, caps only, sliced
1 tbsp. Filippo Berio® Olive Oil
2 tbsp. minced garlic
1 1/2 cups sliced smoked leeks (about 1 lg)
1 1/2 cups diced smoked plum tomatoes (about 4 ea.)
1 bunch 3/4 lb. Spinach, stems removed, chopped
1 tbsp. fresh lime juice (1/2 lime)
1 tbsp. chopped fresh thyme
salt & pepper to taste

Method

1. Salt & pepper the Chilean sea bass
2. 1/2 tbsp. of Filippo Berio® Olive Oil in a sauté pan over medium high heat. Sear the bass and finish cooking (about 4 minutes on each side) Remove fish and keep warm.
3. Add rest the Filippo Berio® Olive Oil, sauté the garlic, mushrooms, leeks and cook for 1-2 minutes.
4. Add tomatoes and spinach and cook until wilted.
5. Season with salt & pepper.
6. Add chopped thyme
7. Spoon vegetable mixture evenly over 4 plates and place bass on top. Drizzle with fresh lime juice.

Smoke leek and tomatoes over wood chips for 8-10 minutes. Place in fridge