Sea Bass with Lemon-Infused Leeks

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 sea bass fillets, about 12 oz total (340 g total)
2 leeks
1 lemon
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) olive oil
salt
black pepper

Show original ingredient measurements

2 sea bass fillets, about 12 oz total (340 g total)
2 leeks
1 lemon
1 tablespoon butter
1 tablespoon olive oil
salt
black pepper

Instructions

1. Slice the leeks thinly, discarding the dark green tops and roots. Rinse them thoroughly to remove any grit or dirt.
2. Heat a tablespoon of butter in a pan over medium heat. Add the sliced leeks and cook for 5-7 minutes until they become soft and translucent. Season with salt and pepper, and add a squeeze of lemon juice.
3. Pat the sea bass fillets dry with a paper towel. Season both sides with salt and freshly ground black pepper.
4. Heat a tablespoon of olive oil in a separate pan over medium-high heat. Place the sea bass fillets in the pan, skin side down. Cook for 3-4 minutes on the skin side until crispy and golden brown. Flip the fillets and cook for another 1-2 minutes until the fish is opaque and flakes easily with a fork.
5. Place a portion of the lemon-infused leeks on each serving plate. Top with the seared sea bass fillet. Garnish with a fresh lemon wedge and serve immediately.