Two 6-ounce sea bass fillets with skin, each halved crosswise
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.
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.