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Fresh From The Sea

Sea Bass over Potatoes Leeks Recipe

Rick Oruch - Monday, April 27, 2020
Sea Bass over Potatoes and Leeks

2 TBS Butter or olive oil
8 Cups Leeks thinly sliced, white and pale green parts only
1 Cup Chicken broth
1 Cup Breadcrumbs unseasoned
1 tsp Rosemary, fresh chopped very small
2 Cloves Garlic grated on a microplane
1/2 tsp Salt
1/4 tsp Pepper
6 6 ounce Sea bass fillets skin removed
1/4 Cup Dijon mustard plus 1 tsp
2 TBS Balsamic Vinegar
6-8 Red potatoes scrubbed, but unpeeled

Preheat oven to 400.
Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
Place 2 TBS butter or olive oil in heavy large skillet over medium heat.
Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes.
Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
Place breadcrumbs, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in a glass bowl and mix until they are well combined.
Place fish on parchment or foil baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard on top of the fish, dividing equally. Sprinkle breadcrumb mixture over each fillet, pressing gently to adhere.
Bake fish until opaque in center, about 20 minutes.
Place vinegar, 1 teaspoon mustard and ¼ cup olive oil in small glass jar with a lid. Cover and shake. Season with salt and pepper. Set vinaigrette aside.
To serve, slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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