Sea bass in leeks
1 serving
30 minutes
Sea bass with leek is an exquisite dish of European cuisine that embodies the harmony of taste and texture. The tender and juicy sea bass acquires a special aroma by being wrapped in blanched leek, which preserves the fish's juiciness and adds a delicate sweetness. Baking with white wine and fish broth enriches the dish with subtle notes of freshness and light acidity. The garnish of potatoes, mixed salad, and lemon complements the flavor, making it balanced and refreshing. This dish is perfect for a romantic dinner or a special occasion when you want to enjoy simplicity in preparation but sophistication in presentation and taste.
1
Clean the sea bass from the scales.
2
Gut and grease with olive oil.
- Sea bass: 400 g
- Salt: to taste
- Ground white pepper: to taste
3
Cut the leek lengthwise and blanch for one minute, then cool.
- Leek: 1 piece
4
Coat the sea bass with salt and pepper inside and out, wrap it in leeks, and place it on a tray.
- Sea bass: 400 g
- Leek: 1 piece
- Salt: to taste
- Ground white pepper: to taste
5
Pour wine and broth over the fish.
- Dry white wine: 100 ml
- Fish stock: 400 ml
6
Bake in the oven for 22 minutes at 180 degrees.
7
Meanwhile, boil the potatoes.
- Potato: 1 piece
8
Serve with sliced potatoes, mixed salad, and half a lemon.
- Mixed salad leaves: 100 g
- Potato: 1 piece
- Lemon: 1 piece
9
Use the liquid from the tray as a sauce.
