How to make
For the fish
Fillet the sea bass, remove the skin and bones. Heat a frying pan with oil, salt the fish and fry it for 1-2 minutes on each side.
For the salad
Heat olive oil in a separate pan. Cut the bacon into cubes and fry it. Finely chop the onion and garlic and add them into the pan. Once the vegetables soften, add the canned beans.
Cut the fresh oregano, dill, parsley and add them to the other products. Then add the sour cream, spinach and season with samardala and salt. Cook, until the cream thickens. Finish it off with coarse mustard.
