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Archive of BBC Food Recipes

Baked bass with creamed leeks

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through.

  3. For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften.

  4. Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly.

  5. For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice.

  6. To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce.

Ingredients

For the baked sea bass

  • ½ sea bass fillet, skin scored
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • ½ lemon, juice only

For the creamed leeks

  • 25g/1oz butter
  • 1 leek, sliced into rounds
  • 75ml/2½fl oz double cream

For the tomato and mushroom sauce

  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped
  • 1 vine tomato, chopped
  • ½ lemon, juice only

Shopping List

Baked bass with creamed leeks

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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