Ingredients
- 1 orange
- 2 green onions
- 2 bass filets
- 2 Tbsp butter
- 2 Tbsp capers, drained
- Lemon
- 3 cups spinach
- Olive oil
Instructions
- Peel an orange, and then slice it crosswise into little discs. Thinly slice 2 green onions. Toss the orange, green onions, and spinach into a bowl. Drizzle with olive oil, lemon juice and a sprinkling of salt. Toss together.
- Into a medium-high heat frying pan, add a dollop of canola oil and then 2 skinless bass filets. Cook on one side 3-4 minutes, until nicely browned. Flip the filets over, and add the drained capers and the butter. When fish is almost cooked, drizzle a squeeze of lemon juice, and swirl the pan to coat with fish with sauce.
- Serve your filets with all the pan sauce and the spinach salad.
