Sea bass with leeks and rice
Seabass with leeks and rice is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sea bass fillets (4 double fillets, 160-180 g each)
- butter (for greasing the dish)
- 1 untreated orange
- 1 untreated lemon
- Salt
- white pepper (from the grinder)
- 5 tbsp olive oil
- 2 Spring Onions
- 200 g long-grain rice
- 1 tbsp oil
- 600 ml Vegetable Broth
- 400 g leeks
- nutmeg
- chives for garnish
Instructions
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1.
Wash the sea bass fillets, pat dry and score the skin side several times with a knife. Place the fillets skin-side down in a butter‑greased baking dish.
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2.
Rinse the orange and lemon under hot water, pat dry, zest and juice both. Mix together and season with salt and pepper. Wash the spring onions, shake dry, trim and cut into thin slanted rings. Distribute the citrus mixture over the fish along with the spring onion rings and drizzle with olive oil. Cover and refrigerate overnight to marinate.
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3.
Preheat the oven to 200 °C (convection). Bake the fish for 25–30 minutes. While the fish cooks, sauté the rice in oil, add the broth, bring to a boil, then cover and let it simmer on a turned‑off burner for 20 minutes.
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4.
Wash, trim and slice the leeks into rings. Sauté them in butter, season with salt, pepper and nutmeg. Arrange the cooked fish over the rice, top with the sautéed leeks and garnish with chives before serving.
