Fragrant sea bream with leeks recipe

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  • Serves 2
  • 20 mins to prepare and 20 mins to cook
  • 556 calories / serving
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Score the skin of your sea bream with a sharp knife, then fill with bay leaves and lemon slices. Season well with salt and freshly ground black pepper and set aside.

Next, heat 2 tablespoons of Lurpak Cooking Liquid in a large pan about 20-23cm and add the fennel, leeks, garlic and lemon juice.

Cook over a medium heat for 10 minutes, or until soft. Add the wine or apple juice as well as the stock then season with salt and ground black pepper and turn up the heat. Allow to simmer for 5 minutes, or until most of the liquid has evaporated.

Meanwhile, add the remaining 4 tablespoons of Lurpak Cooking Liquid to a large, heavy-based frying pan. When hot, add the fish and fry over a medium heat for 5-7 minutes on each side, or until firm and cooked. Serve the fish with the fennel and leeks and top with the parsley and dill.

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  • Ingredients

  • For the fish

  • 2 x sea bream, trimmed and scaled
  • 4 bay leaves
  • 1 lemon, cut into 6 slices
  • salt and pepper, as desired
  • 6tbsps Lurpak Cooking Liquid Butter
  • 2 fennel bulbs, halved and finely sliced
  • 2 leeks, finely cut into rounds
  • 2 garlic cloves, peeled and finely chopped
  • 1 lemon, the juice
  • 1 small glass of apple juice or
  • Dry white wine
  • 150ml fish stock
  • 1 small bunch of flat leaf parsley
  • 1 small bunch of fresh dill
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  • Energy 2316kj 556kcal 28%
  • Fat 32.6g 47%
  • Saturates 15.9g 80%
  • Sugars 16.6g 18%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 19.5g Protein 41g Fibre 10.2g

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