Sea bass

 

sea bass in leek and pepper cream sauce

Sea bass

 

Fisherman went to the shore for fishing and brought back a 1.5kg Sea Bass, a beautiful stocky silvery fish.

The body is thick, cut into 3 portions, delicious rich flavor, gelatinous flesh and does not go dry after cooking.

1. Seasoned with salt for a day before cooking.

2. In a stainless steel pan with lid, sear leek and red bell pepper until soft, sear fish each side to lightly golden.

3. De-glaze pan with white wine, add a cup of single cream and a cup of water, season with salt and pepper, cover with lid and cook in high heat, cooked through in 3-4 minutes, turn over half way.