A delicious meal featuring black seabass cooked in bacon fat, served with sautéed spinach and sweet potato purée. This dish highlights the flavors of applewood smoked bacon, garlic powder, and saffron sea salt.
1: Cook applewood smoked bacon bits with olive oil in a skillet.
2: Once bacon is crispy, remove it and keep covered and warm.
3: Add black seabass to the skillet to cook in the bacon fat and olive oil mix.
4: Season the seabass with garlic powder, renaissance gardens seasoning, and saffron sea salt.
5: Sauté spinach using the same seasoning as the fish.
6: Prepare sweet potato purée by mashing a steamed sweet potato with chicken broth, garlic powder, pink sea salt, and pepper.
