Baked Red Sea Bream with Bacon, Leeks and Grapefruit

• vegetable oil↗1 tbsp
• bacon strips↗80 g
• onion↗1

  finely chopped

• leek↗2

  sliced into rings and washed

• pink grapefruit↗1

  zested and segmented

• butter↗30 g
• red sea bream2

  scaled, boneless fillets (ask fishmonger)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas – 4). In a shallow oven‑safe pot heat the vegetable oil, fry the bacon strips until crisp and golden. Add the finely chopped onion and leek, sauté until the vegetables are soft, about 2 minutes. Then add the grapefruit zest and butter, melting the butter. Place the fish fillets skin‑side up on the sauce, sprinkle with coarse sea salt and bake uncovered for 12 minutes.

2. 2

   While the fish is baking, arrange the pink grapefruit segments on a heavy tray, flambé them with brandy or grill them until a toasted golden edge appears. Remove the fish from the oven, top with the caramelized segments and serve immediately.