Sea bass with spiced potato and curry sauce recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp vegetable oil
• 4 sea bass fillets
• 25g unsalted butter
• juice of ½ lemon
• sea salt flakes
• 1 echalion shallot, finely sliced
• 3 large garlic cloves, finely sliced
• ¼ x 20g pack fresh thyme, leaves picked
• 2 tbsp mild curry powder
• 50ml white wine
• 100ml fish stock*
• 200ml double cream
• 2 tbsp vegetable oil
• 400g red potatoes, peeled and cut into a small dice
• 2 echalion shallots, diced
• 3 large garlic cloves, finely crushed
• 400ml fish stock*
• 200g baby leaf spinach, roughly chopped