2 pounds Sea Bass fillets
2 tablespoons dijon mustard 3/4 cups japanese bread crumbs (panko)
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh flat parsley
1 teaspoon chopped fresh chives
2 teaspoons butter
2 cloves garlic sliced thin
1/8 teaspoon red chili flakes
1 tablespoon olive oil
2 bunches baby spinach washed and dried
salt and pepper to taste
Gently coat the fillets evenly with mustard. In a small bowl combine the bread crumbs and all the herbs together. Dredge the fish in crumb mixture.
In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan and cook approximately 3-4 minutes on each side.
Garlic Chili Spinach
In a clean large skillet at high heat saute the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season and remove to a towel to absorb ex cess water.