Sea Bass With Leeks and Cherry Toma­toes

Men's Journal - - THE GRAVE HUNTER -

There are as many ways to pre­pare fish as there are to catch them, but with black sea bass, Colic­chio likes this sim­ple recipe: (1) Scale, fil­let, and cut the meat into inch-wide strips. (2) In a pan, heat olive oil and add a small hand­ful of chopped leeks. “What I do is sweat the leeks,” he says. “I don’t want color at all on them.” (3) Once the leeks soften, turn down the heat and add cherry toma­toes and a bit of wa­ter to stew them. “They’ll sort of pop when they’re ready and re­lease their liq­uid,” he says, “which be­comes a sauce.” (4) Add a pinch of thinly sliced fresh pep­per to the pan for heat. (5) Add a pat of but­ter to the pan, then add the sea bass. Cook for five min­utes or so, turn­ing the meat once or twice, un­til it pulls apart eas­ily. (6) Plate the fish and add fresh herbs, like diced gar­lic scapes. “It’s very easy and quick,” says Colic­chio. “And good.”

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