Herb sea bass with mashed potatoes and spinach

Ingredients

For 1 serving

• Sea bass200 g
• Potatoes200 g
• Reduced-fat milk50 ml
• Spinach200 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Thymeto taste
• Saltto taste

Contains: lactose, fish,

Method

1. Bring a pan of water to the boil and heat a conventional oven to 200 °C. Peel the potatoes and cut them into pieces of about 3 cm.
2. Salt the water and boil the potatoes for 15–20 minutes, until they fall apart with a fork.
3. Meanwhile rinse and dry the sea bass, salt it and put it in a baking tray with the rosemary and thyme, inside the belly too if whole; roast for 15 minutes, until the flesh near the bone is white and lifts away easily.
4. Drain the potatoes and mash them straight away with a ricer; stir in the warmed milk, half the oil and a pinch of salt until smooth and soft.
5. Wash the spinach and sauté it in a frying pan with the remaining oil and a pinch of salt over high heat for 3 minutes, until just wilted.
6. Serve the sea bass with the mash and spinach.