• 1 minced shallot
• 1 tablespoon butter
• 2 red bell pepper, seeded and chopped
• juice of 1 lime
• 1 cup vegetable stock
• 3 ounces sweet butter
• 1/3 bunch cilantro leaves, chopped
• salt and pepper to taste

Sauté the shallot in 1 tablespoon butter till transparent, add the pepper, cook till the pepper are tender, puree in a processor, return to the pan, add lime juice and the remaining butter a little at the time, swirling constantly, add cilantro, salt and pepper. Keep warm.

• 4 7-ounce Bass filet, skin left on
• 2 tablespoon of butter
• 1 minced shallot
• 1 tablespoon chopped parsley
• 1 clove garlic poached and julienned
• 1 tablespoon finely diced lemon rind
• 1 tablespoon finely diced orange rind
• 1 tablespoon chopped chives

Place the filets in a baking buttered baking dish, brush with butter and sprinkle with shallots, cover tightly with foil and steam in 400 degree oven until just done, about 14 minutes.

• 1 pound spinach, cleaned and stemmed
• 1 tablespoon of butter
• salt and pepper to taste

Blanch the spinach leaves in boiling salted water and drain well, toss with butter, salt and pepper to taste.

To serve, pour a pool of sauce on the center of the warm plates, make beds with the spinach, top with the Bass, skin side up, and sprinkle with the garlic, zests and herbs.