Sea Bass with Leek Carbonara

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Eggs are omitted from this carbonara recipe and just cream used to bind the bacon, Parmesan and leeks.

Ingredients

  • 4 × 175 g (6 oz) sea bass fillets, skin on
  • salt and pepper flour, for dusting olive oil, for cooking

Method

  • Dry the sea bass on kitchen paper, season with salt and pepper and lightly dust the skin with flour. Heat the olive oil in a non-stick frying pan and add a large knob of butter. Once it begins to sizzle, place the fish in the pan skin-side down. The fish may need to be gently pressed down with a fish slice because the skin tightens in the heat, slightly curving the fillets. T