Bass recipe with fried onions

Dear readers, as we are in the middle of the beach season and it is also Lent time, this recipe fits us like a glove. We can get fresh fish; wear your favourite. You can do it steamed or baked, but you must have the patience to fry the red onion to put it on top of each piece and give your dish a different and spectacular touch.

Serve it on spinach leaves and accompany it with sweet potato or green chips, but not before bathing it with golden butter. In my house they loved it, because the ingredients mix very well; Besides, it is a healthy dish.

I hope you enjoy this recipe and thank your cook today.

Ingredients:

• 6 or 8 pieces of sea bass loin (use your favorite fish)
• 1 tablespoon herb seasoning
• Salt and pepper to taste
• 3 branches of white onion
• 3 sticks of celery
• 3 sprigs of parsley
• 2 tablespoons olive oil
• 2 large red onions or 2 cups onions, julienned
• 3 tablespoons of flour
• 1 cup of oil for frying
• 2 cups spinach leaves baby clean
• Sweet potato or green chips to accompany
• 1 cup browned butter

preparation:

1. Clean your sea bass loin and cut it into medium pieces. Season with herb seasoning, salt and pepper to taste. Have them ready.
2. In a pyrex, put the branches of white onion, celery and parsley like making a bed, where we will place the pieces of bass. Arrange fish and drizzle with olive oil. If you are going to put it in the oven, put it in aluminum foil and bake at 350ºF or 175ºC for half an hour, until they are done. If you cook it in the microwave, put a piece of plastic wrap on top of the pyrex and cook for 10 to 12 minutes, until the fish is steamed.
3. Meanwhile, you should cut the red onion into julienne strips and pass it through the flour with salt and pepper. Proceed to fry the onion in parts with the hot oil until golden brown. Go removing the fried onion on an absorbent paper. Have it ready.
4. You should also have the sweet potato or green chips ready to decorate your platter.
5. In a small skillet, butter until golden brown and have ready and hot.
6. At serving time, arrange spinach leaves baby in a nice fountain and proceed to carefully place the pieces of fish; top with fried onions and drizzle with browned butter.
7. Garnish the platter with the sweet potato or green chips and serve immediately.

Note 1: Yields approximately for 6 or 8 servings.

Note 2: If you have extra butter, serve it in a sauce boat to accompany the fish with rice and a fresh salad.