Spanish Sea Bass in Cava Sauce | Lubina al cava

Thoroughly pat the sea bass fillets dry with paper towels. Lightly score the skin side 2-3 times with a sharp knife, then season both sides lightly with salt and pepper. Halve the leek lengthwise, wash thoroughly between the layers, and cut into thin half-moons. Finely chop or crush the garlic cloves, and chop the fresh parsley.

In a large skillet, heat the extra virgin olive oil and half of the butter (approx. 15 g) over medium-high heat. Place the sea bass fillets skin-side down and press them down gently with a spatula for the first 30 seconds so the skin does not curl up. Fry for 3-4 minutes until the skin is crispy and golden brown, then carefully flip and fry the flesh side for another 1-2 minutes, just until cooked through. Transfer the fillets to a warm plate and keep warm.

In the same skillet, add the remaining butter, then add the sliced leek and garlic. Sauté over medium heat for 3-4 minutes until the leek is completely tender and fragrant, being careful not to let it brown.