Main content

http://www.lifestylefood.com.au/recipes/3625/seabass-with-bacon-and-leek-carbonara

LifeStyleFOOD.com.au

Seabass with Bacon and Leek Carbonara

This is a delicious recipe that you'll make again and again. It's so easy and mild seabass is just the right fish for this creamy leek and bacon sauce.

Ingredients

  • For the seabass

  • For the leek carbonara

Method

  • For the seabass:

  • 1.

    Dry the seabass on kitchen paper, season with salt and pepper and lightly dust the skin with flour. Heat the olive oil in a large non-stick frying pan and add the butter. Once the butter begins to sizzle place the fish in skin side down. The fish may need to be gently pressed down with a fish slice to stop it curling up. Leave to cook for 6 to 7 minutes or until the skin is crisp and coloured. Turn it over and remove from the heat, the residual heat in the pan will continue to cook the fish.

  • For the leek carbonara:

  • 1.

    Heat a large saucepan and add the bacon. Fry for a few minutes until it’s golden and crisp.

  • 2.

    Transfer the bacon to a plate and pour away any excess fat from the pan. Add the butter and once melted stir in the leeks along with 3 tbsp of water. Cover the leeks and leave to steam for a few minutes until tender. Pour over the cream and simmer until lightly thickened.

  • 3.

    Stir through the parmesan and bacon. To serve, spoon the leeks onto a serving plate and top with the seabass.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Shiraz and Pinot Noir are the best wines to pair with Seabass with Bacon and Leek Carbonara.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 5 ratings