Baked Bass with Creamed Leeks

Roasted sea bass served over buttery creamed leeks with a savory tomato and wild mushroom sauce.

Gluten-Free Healthy Quick Fish Seafood

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

72.1g

per serving

72.1 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Fruits

0.5

piece

Lemon Juice

juice only

0.5

piece

Lemon Juice

juice only, added at the end

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

OilsFats

Olive Oil

for drizzling

Olive Oil

for frying sauce

Seafood

0.5

piece

Sea Bass Fillet

skin scored

Vegetables

stalk

Leek

sliced into rounds

Wild Mushrooms

cleaned and chopped

piece

Vine Tomato

chopped

Method

Preheat the oven to 180°C.

Season the fish with salt and pepper and place on a baking sheet.

Drizzle with olive oil and lemon juice and bake for 6–8 minutes.

Heat butter in a frying pan and fry the leeks for 5 minutes until soft.

Add the cream and simmer for 4–5 minutes until reduced.

Heat oil in a pan and fry the garlic and mushrooms for 5 minutes.

Add tomatoes and simmer for 4 minutes then stir in the lemon juice.

Serve the fish on the leeks and drizzle with the mushroom sauce.