Sea bream with barley and leeks
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 2 small leekswashed and finely diced
- olive oil
- 1 clove garliccrushed
- 100ml white wine
- 1 bay leaf
- 50g pearl barleycooked
- 4 sundried tomatoesroughly chopped
- 2 sea bream fillets
- 1 tbsp flourseasoned
- butter
Nutrition: per serving
- kcal313
- fat14.8g
- carbs15.2g
- fibre5.7g
- protein22.1g
- salt0.8g
Method
step 1
Fry the leeks in 1 tsp of olive oil for 2 minutes, then add the garlic and cook for another minute. Add the white wine, bay leaf, pearl barley and season. Simmer until most of the wine has gone, then add the sundried tomatoes. Cook for 5 minutes. Dust the sea bream fillets in the seasoned flour and fry in 1 tsp butter and 1 tsp oil in a hot frying pan for 2 minutes on both sides or until the fish is cooked through.
