Pan-Seared Silver Scabbardfish on Dill Leek Bed
A light, refined pan-seared white fish dish served over melted braised leeks scented with dill.
EasyPrep 15 minCook 15 min2 servings
Nutrition facts
Per serving277Calories
26gProtein
7gCarbs
16gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Scabbardfish fillet, raw260 g
- Leek, raw300 g
- Olive oil1 tbsp
- Fresh dill1 tbsp
Steps
- 1
Finely slice leeks and braise in half the olive oil for 12 minutes.
- 2
Stir chopped fresh dill into the braised leeks off the heat.
- 3
Pan-sear scabbardfish fillets in remaining olive oil for 2 minutes per side.
- 4
Serve the fish fillets over the bed of warm leeks.
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