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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the raisins in a small bowl, cover with hot water and set aside. | 2. Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently. | 3. Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save. | 4. Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted. | 5. Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm. | 6. Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper. | 7. Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily. | 8. Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bass fillet	4			100.8667	0.0	22.44	0.5667
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665
raisin	1/2	cup	seedless	249.15	65.604	2.7968	0.3795
baby spinach	2	lb	rinsed	208.6527	32.9308	25.9455	3.5380000000000003
garlic clove	4		sliced	100.8667	0.0	22.44	0.5667
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
salt pepper				100.8667	0.0	22.44	0.5667
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.