Bass fillet with chicche rosse on a bed of spinach

Divide the bass fillets into two parts, then heat a little extra-virgin olive oil in a pan and brown the fish for a few minutes on the skin side. In the meantime carefully wash the spinach, then, toss it quickly in a casserole dish with a drizzle of oil so that they remain crunchy; flavor with salt and pepper. Now prepare the serving dish by putting the spinach in the middle and laying the two bass fillets on top. Complete with the warm chicche and a drizzle of pistachio cream.