Sea bass fillets with creamed leeks
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Mitch and Matt make a quick and easy meal with herby creamed leeks and crispy sea bass
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Ingredients
Method
1. Place the leeks into a medium saucepan with the oil and cook on a low heat until soft, adding a splash of water if necessary to stop them sticking. When soft, drain if necessary, season and add the mustard and cream and mix in with the tarragon and parsley. Set aside.2. Heat the oil in a pan until really hot, add the rosemary to the pan and fry the fillets skin side down for 2-3 minutes until the skin is crispy. Turn and cook for a further minute or two on the other side. Serve the fish with the creamy leeks and a wedge of lemon.
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