How to cook
For the sauce, finely chop the leeks and garlic and stew them in olive oil over low heat until they soften.
Pour the flour and stir for 2 minutes, then pour the wine and water, add salt, the hot pepper and saffron and cook until the sauce is reduced to the desired density. Cook with the lid open, while stirring often, so that the alcohol evaporates well.
The fish sauce acquires a gorgeous color by mixing the green from the leeks and the yellow from the saffron. More importantly, however, it smells irresistible.
Rub the cleaned two whole sea bass fillets with salt and black pepper and leave them to absrob the flavors for a short while.
In a non-stick pan, heat two tablespoons of olive oil with the butter and fry the white part of the leek stalk, cut into thick circles. When they aquire a golden color on both sides, remove them from the heat. You can also cut the leeks into strips instead of circles.
If the fat from the butter and olive oil has darkened, discard it and add a some again. Place the sea bass fillets skin side down and bake them until the skin is crispy and golden. Turn them briefly on the other side - 2 minutes are enough for white fish, but still take into account the thickness of the fillets.
Transfer the cooked sea bass fillets into the serving platter, garnish them with sauce and a soft-boiled egg on the side and arrange the fragrant leek slices on the fish itself.
Enjoy this gorgeous recipe for pan-seared sea bass with leek and saffron sauce!