Genius Sea Bass with Leeks and Herb Vinaigrette Recipe

I debated over the title of this recipe for a while.  Should I use the word genius? After all, the techniques used to prepare the dish could not be more simple, and have nothing novel about them. It also goes against my more demure nature to throw such a heavy duty word around. But I stuck to the title. Why, you ask?

Well, I have been asked to share this recipe countless times, and it gets rave reviews from my guests without fail. More importantly, my husband, my toughest critic of all, especially when it comes to fish, says it is his favorite.  Kids always ask for more, and for all these reasons this recipe is genius!

I use sea bass fillets because they are so easy to work with and will not fall apart during the cooking process, like some other more delicate varieties. The vinaigrette is light and flavourful, and the leeks are the perfect accompaniment to this delicious dish. They need nothing more than a bit of butter, a sprinkling of salt and pepper,  and the result is sublime.

Genius Sea Bass with Leeks and Herb Vinaigrette Recipe: 

Season 6 sea bass fillets with salt, pepper. Coat fish with flour seasoned with a bit of salt, pepper, and a vegetable salt. Fry the coated fillets in 3 tablespoons vegetable oil until golden on both sides. Put aside.  At serving time, warm fillets (without vinaigrette) and pour vinaigrette on top of fish right before serving.

(Yields 6 servings)

Herb Vinaigrette

1 Cup Olive Oil

¼ cup white vinegar

1 Tablespoon chopped fresh cilantro

1 Teaspoon chopped shallots

1 Teaspoon chopped fresh parsley

1 Teaspoon capers, drained

Pinch dried oregano

Combine all ingredients.  You can also add lemon juice to taste, and adjust with salt and pepper. Sun dried tomatoes would make a pretty garnish.


Place the sea bass fillets on top of a bed of leeks that have been sautéed in butter and seasoned with salt and pepper. To prepare, remove the green tips and only use the white part of 5 leeks. Cut leeks in half lengthwise. Wash thoroughly. Chop into ½ inch pieces. Remove excess water and then sautee in the 2 tablespoons butter until soft, about 20 minutes at medium heat.

Bon Appetit!

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