Salt and Pepper Bass with Braised Spinach

Ingredients

• 0.3 cup fat-skimmed chicken broth 
• 2 teaspoons garlic minced
• 1.5 teaspoons kosher salt 
• 2 teaspoons pepper 
• 4 teaspoons salad oil 
• 10 oz spinach leaves washed
• 1.5 pounds boned white ( seabass or grouper bass)
• 1.5 pounds boned white ( seabass or grouper bass)

Equipment

• bowl
• frying pan
• spatula

Directions

1. In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes.
2. Add spinach (in batches), and broth. Cover, and cook until tender; keep warm.
3. Meanwhile, rinse bass, pat dry, and cut into 4 equal pieces.
4. Mix kosher salt and pepper together and rub mixture on fish.
5. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay bass in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
6. Place bass in wide bowls and spoon bok choy and broth equally around fish.