Preparation

Do fillets grilled. Cook spinach in a pot with some drops of olive oil. Do cuttlefish grilled.

The sauce: Pour some olive oil in a saucepan and lightly fry the garlic, add the orange juice, soya and the wine, reducing until a consistent sauce.

Set up: Pour some sauce in the middle of a dish, place the spinach in the centre with the sea bass and the cuttlefish on. Add some crushed sesame and serve.

Ingredients

- 4 fillets of sea bass
- 2 packages of fresh spinach
- 250 g ‘castañitas’ small cuttlefishes
- 1 package fresh young garlic
- 1/4 l. orange Juice
- 1 glass of ‘Amontillado’ wine
- variety of Sherry
- 5 cl liquid soya
- 5 cl Extra Virgin olive oil
- 1 tbsp of ‘Gomasio’ (crushed toasted sesame seeds with salt)