Sea Bass over Potatoes and Leeks
This is my go-to company fish dinner, if I am having guesys on a weeknight. The creamy and buttery sea bass topped with crunchy garlic rosemary breadcrumbs is already a delicious mouthful. Plating the fish over warm potatoes, leeks and a pungent balsamic dressing pushes this dish over the top. It is rich tasting, and just filling enough for a special weeknight dinner.
  • CourseMain Course
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
  • 2TBS Butteror olive oil
  • 8Cups Leeksthinly sliced, white and pale green parts only
  • 1Cup Chicken broth
  • 1Cup Breadcrumbsunseasoned
  • 1tsp Rosemary, freshchopped very small
  • 2Cloves Garlicgrated on a microplane
  • 1/2tsp Salt
  • 1/4tsp Pepper
  • 66 ounce Sea bass filletsskin removed
  • 1/4Cup Dijon mustardplus 1 tsp
  • 2TBS Balsamic Vinegar
  • 6-8 Red potatoesscrubbed, but unpeeled
Instructions
  1. Preheat oven to 400.
  2. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
  3. Place 2 TBS butter or olive oil in heavy large skillet over medium heat.
  4. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes.
  5. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
  6. 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.
  7. 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.
  8. Bake fish until opaque in center, about 20 minutes.
  9. Place vinegar, 1 teaspoon mustard and ΒΌ cup olive oil in small glass jar with a lid. Cover and shake. Season with salt and pepper. Set vinaigrette aside.
  10. 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.