Broiled Black Sea Bass

Broiled Black Sea Bass - with Herb Butter and Sauteed Leeks

  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.
Serves: 2
Prep Time: 1 Hour
Shopping List

1 Black sea bass fillet -- skin on, approx. 8 oz. (225 g)
Salt and pepper -- to taste
Whole butter -- melted, as needed
Leek -- julienne
2 tsp Lemon juice
2 slices Herb butter -- see recipe