Sea Bass with Leek Carbonara

It is so easy and mild Sea Bass is just the right fish for this creamy leek and pancetta sauce.


4 x 200 g Sea Bass fillets, skin on
6 rashers of Pancetta
3 Leeks, washed and cut into thick slices
150 ml Double Cream
Sea Salt & freshly Grounds Black Pepper
2 Tbsp Plain Flour
25 g Unsalted Butter
3 Tbsp Water
1 Tbsp Rapeseed Oil
50 g Parmesan Cheese, grated


Dry the Sea Bass on Kitchen Paper and season with Salt & Pepper
Lightly dust the skin side on each fillet with Flour
Heat the Oil in a frying pan and add 10 g Butter
Once it begins to sizzle, place the fish in the pan skin side down
Gently press down on each fillet with a fish slice to prevent fish from curling
Cook over a medium heat for about 7 minutes until the skin is crisp and golden brown
Add 5 g Butter
Remove from the heat and spoon over the butter
Turn the fish, baste with any remaining butter
Leave to rest
Meanwhile heat a a large frying pan and add the Pancetta
Fry until golden brown, then transfer the Pancetta to a plate and pour away any excess fat
Add the remaining 10 g Butter and, once melted, stir in the Leeks along with the Water
Cover and allow the Leeks to steam for 3-4 minutes, or until tender
Pour the Cream over the Leeks
Simmer until the sauce thickens slightly
Spoon the Pancetta and Parmesan through the sauce
Serve the Leek Carbonara with the Sea Bass fillet on top, skin side up