Rum Soaked Sea Bass with Leek and ShrimpRecetas del Señor Señor
If you are fortunate enough to live near a reliable source of locally caught (or not) wild sea bass, here's an excellent way to prepare it, so the intrinsic flavor shines through. Just combine the fish with a single onion and leek, both cut into julienne, in a baking dish, top with shrimp, and douse it all with rum and bake until the fish is opaque throughout and the vegetables are tender.
- 2 sea bass fillets
- ground black pepper
- 1 onions (julienned)
- 1 leeks (julienned)
- 4 jumbo shrimp
- 75 milliliters rum
- 1Preheat the oven to 180 degrees Celsius.
- 2Lay the fish in a baking dish and salt and pepper to taste.
- 3Place the onion, leek, and shrimp on top of the fish. Pour rum over everything.
- 4Bake for 8-12 minutes.