Sea Bass with Leeks and Potatoes | Cruise Scoop

Ingredients

• 4 pieces skinless sea bass fillet or skinless cod fillet (about 6 ounces each (170 grams each) and 1 to 1 ½ inches thick)
• Salt
• 1 pound (454 grams, or .45 kg) Yukon gold potatoes. peeled, and chopped into ½ inch wedges
• 1 ½ cups (138 grams) diced or thinly sliced leeks, white parts only
• Fresh thyme, a few sprigs
• 1 ¼ cups (300 ml) chicken stock
• ¼ cup (60 ml) white wine
• 6 tablespoons (90 ml) cold unsalted butter, sliced and chilled
• 1 teaspoon (5 ml) Champagne vinegar