Sea bass with leeks and finochio

Sea bass with leeks and finochio

Serves 4


  • 1 kg (2 medium or 3 large) NIREUS branzino
  • 1/2 cup (120ml) olive oil
  • 4 garlic cloves, finely chopped
  • 500g leeks, sliced
  • 500g finochio, trimmed and sliced
  • 250g ripe tomatoes peeled and diced
  • 2 Tablespoons tomato paste
  • 2/3 cup (150 ml) white wine
  • salt and pepper



Gut and scale fish, rinse with water and make 1-2 slashes on each side. Season inside and out with salt and pepper, and set aside.


In a deep skillet or a wide pot, sauté the garlic, leeks and chopped garlic in olive oil for 2-3’. Add the tomato paste and wine and cook for 2’ more. Place the fish on top of the vegetables and pour over the diced tomatoes with juice and 1 cup of water. Season with salt and pepper. Simmer for 15’. Turn the fish over and simmer for 10’ more or until inside of fish is milky white. Add water, as needed.

To serve

Serve with rice and boiled greens or salad.