Sea Bass Fillets with Potato-Spinach Purée Rolls

1. 1 Ocean perchpack 800 g ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
2. 2 Soy sauce 5 ml
3. 3 Onions≈ $1.60 per kg 25 g
4. 4 Carrots≈ $1.50 per kg 25 g
5. 5 Potatoes≈ $2.19 per kg 150 g
6. 6 Fresh spinachpack 150 g ≈ $2.50 40 g
7. 7 Butterpack 180 g ≈ $1.58 15 g
8. 8 Hard cheesepack 200 g ≈ $2.70 20 g
9. 9 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel, chop, and boil the potatoes⁵ in salted water for 20 minutes until tender.

2. Finely dice the onion³ and carrot⁴, then sauté in sunflower oil for 5 minutes until soft.

3. Blanch the spinach for 1 minute in boiling water, drain, and roughly chop.

4. Mash the potatoes⁵ into a purée with butter⁷, fold in the sautéed vegetables, spinach, and grated cheese, then mix well.

5. Brush the sea bass fillets with soy sauce and roll tightly into pinwheels, securing the edges.

6. Stuff the rolls with purée, place in a baking dish, and bake for 15 minutes at 375°F (190°C) until the fish is done.