• 2 small leeks, washed and finely diced
  • olive oil
  • 1 clove garlic, crushed
  • 100ml white wine
  • 1 bay leaf
  • 50g pearl barley, cooked
  • 4 sundried tomatoes, roughly chopped
  • 2 sea bream fillets
  • 1 tbsp flour, seasoned
  • butter


  • STEP 1

    Fry the leeks in 1 tsp of olive oil for 2 minutes, then add the garlic and cook for another minute. Add the white wine, bay leaf, pearl barley and season. Simmer until most of the wine has gone, then add the sundried tomatoes. Cook for 5 minutes. Dust the sea bream fillets in the seasoned flour and fry in 1 tsp butter and 1 tsp oil in a hot frying pan for 2 minutes on both sides or until the fish is cooked through.


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