Baked sea bass with baby leeks, potatoes, raki & dill from Simple: Effortless Food, Big Flavours (page 142) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute Pernod for raki.

  • Silverscreensuppers on March 09, 2025

    I thought this was delicious! I admit, I was LIBERAL with the Pernod (which I used instead of Raki). Like @Foodycat I used sea bass fillets. I gave the potatoes/lemon zest/dill/olive oil about 5 minutes in the oven before adding the bass fillets. Steamed the leeks separately. Yum! Quick and easy lovely Sunday evening supper x

  • Foodycat on October 05, 2020

    The smell of the raki as it cooked off was lovely, but I don't think it left much flavour in the dish. I cooked the baby leeks in the same pan instead of separately and I should have added them earlier, they weren't quite done enough. Pleasant but probably won't make again unless someone else brings me a bottle of raki from a holiday.

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