Sea bass with leek, lentils & tomatoes (Branzino su porri, lentiche e pomodori) from The Low Carb Italian Kitchen: Over 100 Modern Mediterranean Recipes for Good Metabolic Health (page 85) by Katie Caldesi and Giancarlo Caldesi

  • lemons
  • white spelt flour
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sea bream fillets for sea bass, gluten-free flour for spelt flour, and vegetable stock or water for fish stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed greens with chilli & garlic (Verdure saltate con aglio e pepperoncino); Fennel & leek with thyme (Finocchio e porri con panna e timo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea bream fillets for sea bass, gluten-free flour for spelt flour, and vegetable stock or water for fish stock.

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