Sea bass with leeks
4 servings
45 minutes
Sea bass with leeks is an exquisite dish of Mediterranean cuisine that combines the tenderness of fish with the aroma of fresh vegetables. Historically, this recipe originated in the coastal regions of the Mediterranean where fresh fish is a staple. The leek enveloping the sea bass adds softness and a hint of sweetness, while white dry wine enhances the fish's natural flavor. Baked with vegetables and olive oil, the sea bass turns out juicy and tender, filling the kitchen with scents of the sea and greenery. It is served with parsley sprigs that add fresh notes. This dish is perfect for dinner in an elegant atmosphere, especially when paired with a glass of white wine. Simple to prepare yet impressive in taste, it will delight lovers of Mediterranean gastronomy.
1
Cut the leek lengthwise, boil for a few minutes in 200 ml of water.
- Leek: 1 piece
- Dry white wine: 100 ml
2
Clean and fillet the sea bass, cut open the belly, and place bay leaves inside.
- Sea bass: 1 piece
- Bay leaf: 2 pieces
3
Wrap the fish with cooked leeks.
- Leek: 1 piece
4
Place the fish on a baking tray or dish, season with salt and pepper, pour wine and olive oil over it, and place sliced vegetables next to it.
- Sea bass: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 100 ml
- Olive oil: 3 tablespoons
- Onion: 100 g
- Carrot: 100 g
- Courgette: 100 g
5
Bake for about half an hour in the oven at 200 degrees.
6
Garnish the cooked fish with parsley sprigs.
- Parsley: 1 bunch
