Sea Bass And Braised Leeks With Mustard Sauce

Name: Sea Bass And Braised Leeks With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 cups thinly sliced leek (about 2 large); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads); 3 garlic cloves, minced; Cooking spray; 1/2 cup dry white wine; 1/2 cup clam juice; 1/4 cup Dijon mustard (such as Delouis Fils Dijon), divided; 1 teaspoon dried marjoram; 4 (6-ounce) sea bass or grouper fillets

Servings: persons

1 teaspoon olive oil
2 cups thinly sliced leek (about 2 large)
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads)
3 garlic cloves, minced
Cooking spray
1/2 cup dry white wine
1/2 cup clam juice
1/4 cup Dijon mustard (such as Delouis Fils Dijon), divided
1 teaspoon dried marjoram
4 (6-ounce) sea bass or grouper fillets

1
Preheat oven to 400u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add leek; saute 4 minutes. Stir in salt and pepper. Remove the mixture from pan, and set aside. Add endive to pan. Saute 9 minutes; stir occasionally. Add garlic, and cook 1 minute. Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
3
Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in marjoram.
4
Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400u00b0 for 20 minutes or until fish flakes easily when tested with a fork.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 cups thinly sliced leek (about 2 large), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and more.

Yes, Sea Bass And Braised Leeks With Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!