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.


  • For the seabass

  • 4 x 175g (6oz) seabass fillets, skin on

  • salt and freshly ground black pepper

  • flour, for dusting

  • Olive oil

  • large knobs of butter

  • For the leek carbonara

  • 6 rashers streaky bacon, cut into thin strips

  • Large knobs of butter

  • 3 leeks, cut into thick slices

  • 150ml (5floz) double cream

  • 2 tbsp parmesan cheese, grated


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 681kj
  • Fat Total 54g
  • Saturated Fat 26g
  • Protein 34g
  • Carbohydrate 14g
  • Sugar 4g
  • Sodium 720mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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