Spinach and Artichoke Smallmouth Bass with Kale and Beet Salad
A smallmouth bass recipe for a delicious and light summer meal. You can scale the recipe, depending on how much bass you have. If you don’t have smallmouth bass, try tilapia or perch.
Ingredients
Spinach and Artichoke Smallmouth Bass
Kale and Beet Salad
Instructions
  1. Pre-heat oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper or aluminum foil.
  2. If fish is frozen, place under cold running water until thawed. Pat fillets dry with a paper towel. Season to taste with salt and pepper.
  3. In a cast-iron skillet, pre-heat olive oil over medium heat. When the oil is almost smoking, add garlic and cook for 1-2 minutes. Add spinach and artichokes and cook for 3-5 minutes or until spinach wilts. Add white wine and allow it to cook down for 3-5 minutes. Turn heat on low and melt in cream cheese and parmigiano reggiano.
  4. Generously top your fillets with this creamy mixture of deliciousness. Bake in oven for 15-20 minutes, or until fish is white and flakes with a fork.
  5. Assemble the Salad. Add chopped kale and spiralized (or grated) beets to a large bowl. Toss in raw pumpkin seeds, chia seeds, and parmigiano reggiano. In a small bowl or cup, whisk together extra-virgin olive oil, apple cider vinegar, pepper and buckwheat honey. Toss the salad with as much dressing as you like. Enjoy!