Roasted Sea Bream Fillets with Leeks

Filets de Daurade aux poireaux : instructions

• 1
  Cut off the green parts of the leeks (you can use them to make soup); keep only the white parts. Wash them, drain them, and cut them into thin strips (slice them thinly).
• 2
  Melt half the butter in a sauté pan; add the thinly sliced white parts of the leek to the hot butter. Stir well with a wooden spoon; cover; reduce the heat and let them steam (cooked covered) for 10 minutes.
• 3
  Meanwhile, bring 1/4 liter of salted water to a boil, pour it over the blanched leek whites, and let them cook for about 15 minutes.
• 4
  Cut the lemon in half and squeeze it. Season the sea bream fillets with salt and pepper, then drizzle half of the lemon juice over them.
• 5
  Preheat the oven to high heat. Generously butter an ovenproof dish; place the white parts of the leeks and their cooking liquid in the bottom of the dish; drizzle the remaining lemon juice over them.
• 6
  Arrange the sea bream fillets on top of the leeks. Drizzle them with the crème fraîche. Place the dish in the preheated oven and bake for about 25 minutes.
• 7
  Serve very hot, straight from the baking dish.