For 4 people: 4 sea bass fillets – 8 leeks – 1 onion – 5 garlic cloves – 5 tbsp of oil – 40 g. of butter – Parsley – Oregano – Salt – Pepper
Wash and dry the sea bass fillets – Salt and pepper them; season with a marinade made of finely chopped onion and garlic (3 cloves), parsley, oregano and 2 tbsp of oil. Cover and leave to rest for some 30 minutes or more if possible.
Clean and wash the leeks. Cut them in two and cook in salty water until they’re soft; drain completely. Heat 1 tbsp. of oil along with the butter. Add 2 cloves of garlic, sliced, then incorporate the leeks; salt and pepper. After 5 minutes, turn them carefully and sauté for 3 more minutes.
By the meantime, put 2 tbsp. of oil in another frying pan; when hot, add the sea bass fillets starting with the skin side. Cook for 3 to 5 minutes, turn them over, cook for additional 3-5 minutes, remove from the frying pan and keep them warm. Incorporate the ingredients of the marinade in the same pan, stirring from time to time for some 3 minutes. Add 3 tbsp. of water, let boil for 2-3 minutes then turn the fire off.
Arrange the grilled fish fillets and the sautéd leeks on a plate, sprinkle with the sauce obtained from the marinade, decorate with parsley and slices of red pepper or tomatoes. Serve.
N.B: Sauté potatoes can be added to this dish to make it more consistent.