Sea Bass with Leek Carbonara


Preparation info

  • Serves


    • Difficulty


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.


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


  • 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