1 8-ounce black sea bass fillet, skin on (225 g)
salt and pepper, to taste
whole butter, melted, as needed
1 leek, julienne
2 teaspoons lemon juice
2 slices herb butter
Servings: 1
1. Score the skin with three diagonal cuts approximately 1/4 inch (6 millimeters) deep.
2. Season the fillet with salt and pepper and brush with melted butter.
3. Place the fillet on a preheated broiler platter, skin side up, and place under the broiler.
4. Blanch the julienned leeks in boiling water until nearly tender.
5. Drain the leeks and sauté them in 1 tablespoon (15 milliliters) of whole butter until tender. Add the lemon juice; season with salt and pepper.
6. Remove the fish from the broiler when done. Top with the herb butter and serve on a bed of sautéed leeks.
salt and pepper, to taste
whole butter, melted, as needed
1 leek, julienne
2 teaspoons lemon juice
2 slices herb butter
Servings: 1
1. Score the skin with three diagonal cuts approximately 1/4 inch (6 millimeters) deep.
2. Season the fillet with salt and pepper and brush with melted butter.
3. Place the fillet on a preheated broiler platter, skin side up, and place under the broiler.
4. Blanch the julienned leeks in boiling water until nearly tender.
5. Drain the leeks and sauté them in 1 tablespoon (15 milliliters) of whole butter until tender. Add the lemon juice; season with salt and pepper.
6. Remove the fish from the broiler when done. Top with the herb butter and serve on a bed of sautéed leeks.
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