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Sea Bass with Leek Carbonara
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
Eggs are omitted from this carbonara recipe and just cream used to bind the bacon, Parmesan and leeks.
Ingredients
4 × 175 g 6 oz - 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
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