2 tbsp extra-virgin olive oil
2 portobello mushrooms
1 shallot
2 garlic clove
1 lemongrass
1 cup coconut milk
1 cup fresh basil
1 tsp curry powder
1 tsp turmeric
6 oz sea bass fillet
black pepper
4 cups baby spinach

Heat 1 tablespoon of the oil in a cast-iron skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add shallot and cook for 1 minute. Add the garlic and cook 1 more minute. Pour in the stock, then add the ginger, lemongrass, coconut milk, torn basil, curry powder and turmeric and cook, stirring occasionally, for 5 minutes, making sure not to burn. Turn off the heat, cover and set aside. Pour the remaining oil into another skillet and heat over medium-high heat. Pat the fillets dry with paper towels and sprinkle with black pepper. Cook, flesh side down, for 3 to 4 minutes, then carefully flip over with a spatula and cook 3 to 4 minutes longer, or until the internal temperature registers 160°F on an instant-read thermometer. Remove from heat, cover and set aside. Arrange half of the spinach on each of two plates, followed by a sea bass fillet. Spoon the sauce on top and serve.