Perch with leeks, tomatoes and mushrooms
introduction
Ingredients
Servings 4- 4 sea bass fillets 150 g each
- 300 g champignons
- 1 stalk leek, white and light green parts only
- 200 g cherry tomatoes
- 3 green onions
- 125 ml white wine
- olive oil
- salt, freshly ground black pepper
Cooking
Step 1
Preheat oven to 180˚C. Season the fish fillet with salt and pepper. Cut the leek in half and rinse, then cut into thin half rings. Cut the mushrooms into thin slices. Cut the cherry tomatoes in half. Heat the olive oil in a large refractory skillet over medium heat.
Step 2
Add mushrooms and cook until they are browned. Transfer the mushrooms to a plate and add the leeks and tomatoes to the skillet; cook, stirring, 5 minutes. Return the mushrooms to the pan, pour in the wine and bring to a boil, salt and stir.
Step 3
Level the vegetables and lay the pieces of fish on them. Pour in 1/2 cup boiling water. Drizzle the fish with olive oil. Place the skillet in the preheated oven for 10 minutes. Sprinkle the finished dish with green onions and serve immediately.