BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNEL
johnpleshettemealoftheweek.com
IT IS N'T OFTEN I "INVENT "A RECIPE. I PUT THAT WORD IN QUOTES BECAUSE I'M USING IT ADVISEDLY. I'M NO RENE REDZEPI OR FERRAN ADRIA.
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Cooking tools:
- Mortar and pestle
- Baking dish
- Oven
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Paper towel
Ingredients
- 2 lbs BLACK SEA BASS FILLETS, SKIN ON
- 2 LEEKS
- 2 SMALL OR 1 LARGE FENNEL BULB
- 1 cup DRY WHITE WINE
- SAFFRON
- MORTAR AND PESTLE
- FRESH THYME
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