Loup de Mer on potato slices (Updated - v2)

 

Preparation time around 90 minutes

Preparation You'll need: A pan with lid A casserole dish
Ingredients (for 2 persons) 4 to 6 Fillets of sea bass (best would be to have them filleted at the place you bought them). Overall weight around 400-450 g! If you do have whole fish, just put them on top as they are when the vegetables go into the oven. 5 minutes before the end, check how the fish looks, maybe grill it briefly. 400-450 g potatoes (waxy) 2 small or 1 large leek (the leaves are not needed) 275 ml dry white wine 60 to 75 ml olive oil 2 lemons - for 60 ml juice (cooking potatoes and leeks) plus 20-30 ml for drizzling over the fish fillets. Salt, pepper, some basil for deco
Preparation Check that there is white wine in the fridge! Peel 400-450 g potatoes and cut or shave them into slices as thin as possible. Then braise in 60-75 ml olive oil and 275 ml white wine for about minutes, covered, over a low-medium heat (if you did use floury potatoes, then about 25 minutes). In the meantime... If not already done, fillet the fish. Thinly slice the leeks. Measure out 60 ml of lemon juice. Once the 40 to 45 minutes are up: Add the leeks and lemon juice, salt and ground pepper to the potatoes. Mix everything well and simmer for another 25 minutes. Meanwhile: Place the fillets skin side down in a large plate, lightly salt and drizzle with lemon juice, set aside. 5 minutes before the 25 minutes are up, preheat the oven to 200℃.
Bake in the oven Transfer everything from the pan to the casserole dish and place the fillets on top. It is best to place them so that they do not overlap and the skin is on top. This way the meat stays juicier and the skin is easier to peel off later. Bake at 200℃ for about 20-25 minutes. Place all on preheated plates and add some plucked basil leaves as decoration.