Sea Bass With Fennel And Leek Recipe

Name: Sea Bass With Fennel And Leek
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes peeled, cut into thin wedges; 6 tablespoons olive oil; 2 leeks trimmed, halved crosswise then lengthwise; 2 zucchini halved crosswise, cut into strips; 1 bulb fennel thinly sliced; 1 bunch thyme; 2 lemons peel grated and lemon juiced; 2 cloves garlic crushed; 4 sea bass fillets; lemon wedges to serve

Servings: persons

4 potatoes peeled, cut into thin wedges
6 tablespoons olive oil
2 leeks trimmed, halved crosswise then lengthwise
2 zucchini halved crosswise, cut into strips
1 bulb fennel thinly sliced
1 bunch thyme
2 lemons peel grated and lemon juiced
2 cloves garlic crushed
4 sea bass fillets
lemon wedges to serve

1
Preheat the oven to 400u00b0F.
2
Toss potatoes and 2 tbsp oil in a baking pan; season to taste. Bake 15 mins.
3
Toss leeks, zucchini, fennel, thyme, 3 tbsp oil, lemon peel and juice, and garlic in a separate baking pan; season to taste.
4
Toss potatoes; return to oven with pan of fennel and leek mixture. Bake 20 mins, or until potatoes are golden and vegetables are tender.
5
Heat remaining 2 tbsp oil in a skillet on high heat. Add fish; season to taste. Cook 2-3 mins each side, or until golden and cooked through.
6
Serve fish with fennel and leek mixture, potatoes and lemon wedges.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 potatoes peeled, cut into thin wedges, 6 tablespoons olive oil, 2 leeks trimmed, halved crosswise then lengthwise, 2 zucchini halved crosswise, cut into strips, and more.

Yes, Sea Bass With Fennel And Leek falls under the Vegetarian 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.

Sea Bass With Fennel And Leek

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