Indian-Spiced Sea Bass with Spinach, Peas and Carrots

• FAST
• HEALTHY

Ingredients

1. 3 small carrots, sliced 1/4 inch thick
2. 1 shallot, minced
3. 1/2 teaspoon sugar
4. 6 tablespoons chicken stock
5. 2 tablespoons extra-virgin olive oil
6. 1/2 pound sugar snap peas
7. 1/4 pound baby spinach (4 cups)
8. Salt and freshly ground pepper
9. 1/2 teaspoon pink peppercorns, finely ground
10. 1/2 teaspoon ground coriander
11. 1/2 teaspoon ground fennel
12. 1/4 teaspoon ground ginger
13. 1/4 teaspoon ground cumin
14. Pinch of cinnamon
15. Pinch of freshly grated nutmeg
16. Two 6-ounce sea bass fillets with skin, each halved crosswise

1. In a medium skillet, combine the carrots, shallot, sugar, 1/4 cup of stock and 1 tablespoon of olive oil. Cover partially and simmer over moderate heat until the liquid evaporates and the carrots are tender. Add the sugar snaps and 2 tablespoons of stock and cook for 3 minutes. Add the spinach, cover and cook for 1 minute. Season with salt and pepper.
2. Combine the spices. Season the bass with salt and the spices. Heat the 1 tablespoon of olive oil in a nonstick skillet. Add the fish and cook over high heat, turning once, until cooked through. Serve the bass on the vegetables.