Baked sea bream with leeks and prawns
Instructions
07968 GILTHEAD BAKED with LEEKS and prawns for 4 PERSONS INGREDIENTS: 800 g of sea bass fillets d?, 1 sprig of Rosemary, 4 tablespoons of olive oil, 30 g butter, 300 g of prawns, leeks, 5 10 cl dry white wine, 2 tablespoons Italian parsley for garnish, salt, pepper.
Place the fillets of sea bream and Rosemary in a plate, sprinkled with olive oil, add salt and pepper, then cover.
Let marinate for 20 minutes to cool, 10 minutes after voltandoli.
Preheat oven to 180° Grease a baking sheet.
Shelled shrimp and keep them aside in the refrigerator.
Clean the leeks and cut them into rings; in a skillet, sauté them for 10 minutes in hot butter.
Add salt, pepper, pour into baking dish, arrange the fillets and spray them with wine.
Cook for 20 minutes in a hot oven; 5 minutes before end of cooking spread the shrimps.
Once removed from the oven, sprinkle parsley and serve immediately.
