Roasted sea bass with leeks and crispy bacon

serves 4

preparation time:
15 minutes

cooking time:
25 minutes

ingredients

4 sea bass fillets
16 baby leeks, washed and trimmed
200g The Co-operative Oak Smoked streaky bacon
A small handful of fresh rosemary
A small handful of fresh thyme
4 bay leaves
1 large lemon
olive oil

method

Pre-heat the oven to 200˚C.

Place the thyme leaves, rosemary, 1 tbsp of olive oil and the juice of half a lemon into a pestle and mortar and crush until you’re left with a green marinade. Season to taste.

Place the baby leeks into a pan of boiling water for around 3 minutes before draining and leaving to dry in the colander.

Score the fish skins and place the fillets in a bowl along with the boiled leeks before pouring over the marinade from your pestle and mortar and mixing gently until the fish and leeks are coated.

Place the sea bass skin side down in a large baking tray before arranging the leeks, marinade and rashers of bacon around the edges.

Bake until the fish is golden brown, the leeks are caramelised and the bacon is crispy before removing and serving immediately with a wedge of lemon.