Sea Bream or "Dorade"  in French is a wonderful Mediterranean fish. Sea Bream is reasonably priced and has great flavor and texture.  This is dish is my take on a Sea Bream entree I had in Italy a few years ago.   The Italian dish was simple but the flavors were pronounced and delicious.  This entree is easy to make and requires few ingredients.  Sea Bream is a great fish to saute on the skin side.  The skin of fish is healthful, and it is particularly tasty when the saute gives it a nice, crispy crunch.
2 Whole Sea Bream, cleaned and filleted
1 lb cippolini onions, roasted and peeled
4 cups home made chicken stock, ( rich and flavorful)
2 tbsp mixed chopped herbs, ( parsley and oregano )
3 tbsp roasted pine nuts
1 lb baby spinach, washed and cleaned
2 garlic cloves
1 tbsp butter
4 tbsp extra virgin olive oil
Salt and pepper
For the fish.  Season the sea bream with salt on both sides.  Season with pepper on the flesh side only. In a hot saute pan add 2 tbsp of olive oil.  Place the fish skin side down in the pan.   Push down on the flesh so the fish lays flat in the pan.  The fish will tend to curl when it touches the hot pan. Use a spoon or your fingers to press down the flesh for 5 seconds until you feel the fish set firmly in the pan.  Once the fillets lay flat in the pan, turn down the heat to medium high and saute the fish  4 minutes on the skin side.  
In a separate saute pan  add butter, 2 tbsp of olive oil, garlic, and spinach.  Season with a little salt and pepper and cook the spinach for 3 minutes.  Turn off the heat and set aside.
By the time you set aside the spinach, the fillets should be done.  Flip the fish over onto the flesh side for 20 seconds. Remove the fish from the saute pan to a plate. Saute the onions for 30 seconds in the pan that held the fish.   Add the chicken stock and bring to a boil.  Add the chopped herbs and season with salt and pepper,  and a little lemon juice or olive oil.
To serve, place the spinach in the middle of a bowl with the broth  and onions around it.  Arrange the fish on top of the spinach and finish with roasted pine-nuts.  Everyone will enjoy this easy dish.