Indian-Spiced Sea Bass With Spinach, Peas And Carrots

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3 small carrots, sliced 1/4 inch thick

1 shallot, minced

1/2 teaspoon sugar

6 tablespoons chicken stock

2 tablespoons extra-virgin olive oil

1/2 pound sugar snap peas

1/4 pound baby spinach (4 cups)

Salt and freshly ground pepper

1/2 teaspoon pink peppercorns, finely ground

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

Pinch of cinnamon

Pinch of freshly grated nutmeg

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

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