Pan‑fried Sea Bream Fillets with Potatoes and Leek
Pan‑fried sea bream fillets with potatoes and leek is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 stalks leek
- 8 medium potatoes
- 100 g pine nuts
- 8 tbsp olive oil
- Salt
- freshly ground pepper
- 8 sea bream fillets (150 g each)
- 2 tbsp balsamic vinegar
Instructions
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1.
Clean and wash the leeks. Wash and peel the potatoes. Slice one leek lengthwise into very fine strips, cut the other slightly diagonally into pieces. Blanch the leek strips briefly in boiling water, then shock them in cold water. Now slice the potatoes into very thin rounds, rinse and dry well.
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2.
Toast the pine nuts in a dry pan. Set aside.
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3.
Heat 4 tbsp olive oil and fry the potatoes for about ten minutes over medium heat. Add the leek pieces during the last five minutes, add the leek stems only at the end and roast briefly. Season with salt and pepper.
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4.
Rinse the sea bream fillets, pat them dry with paper towels and score the skin side 3–4 times crosswise. Heat 4 tbsp olive oil in a second pan, sear each side of the fish over high heat for a short time. Deglaze with balsamic vinegar.
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5.
Arrange the fish and vegetables on warmed plates, season with salt and pepper, and sprinkle with toasted pine nuts.
