Grilled sea bass with braised leeks & thyme - Pebble Beach


Grilled sea bass with braised leeks & thyme

It’s Seafood week this week (7th – 14th October). Seafood Week is an annual campaign aimed at getting more people to eat more fish more often. Seafish ( runs the eight-day celebration every October and highlights the variety and quality of fish and shellfish on offer in the UK. To celebrate this, our head chef, Pierre Chevillard shares a delightful Seabass with braised leeks and thyme recipe.


Grilled sea bass with braised leeks & thyme

Prepare all the components of this dish in advance of grilling the fish.

For the fish & thyme jus, saute the fish bones in olive oil until lightly browned. Add the onion and stir over low heat until onion is transparent.

Pour in the white wine and reduce to half. Add thyme and veal stock and reduce to half. Simmer until thickened. Strain and keep warm.

Saute the leek batons in butter until translucent then add white wine and recuce until liquid has evaporated. Pour in the double cream and simmer untl the leeks are cooked and the cream is reduced. Season to taste.

Season the fish fillets with salt, pepper and lemon juice and grill on both sides. Do not overcook.

To serve, arrange the leeks in the centre of the plates and place the fish on top. Pour the jus around the dish and garnish with oyster mushrooms, new potatoes and crisped leek strips.


Serves 4

Equipment: hand blender

or food processor



4 225 g sea bass “llets

juice of 1 lemon

2 leeks, diced into 5 cm batons

1 tbsp butter

5 tbsp white wine

250 ml double cream

salt & pepper


Fish & thyme jus

450 g “sh bones, rinsed

125 ml olive oil

1 onion, diced

125 ml dry white wine

a sprig of thyme

250 ml veal stock



sautéed oyster mushrooms

small new potatoes

strips of leek, blanched, patted dry

& crisped in the oven on parchment

at lowest setting

Grilled sea bass