SELONDA Sea Bass with Mesine Sauce accompanied with Sauteed Leek and Pine Nuts


  • 4 SELONDA Sea Bass 400-600g
  • 200g leek
  • 40g European pine nuts
  • juice of one lime
  • 1 glass of white wine
  • 30g fresh butter
  • 20g olive oil
  • 30g milk creme
  • red pepper seeds
  • salt, pepper


  1. Rinse the (de-scaled, gilled and gutted) Sea Bass and pour salt inside and outside. Place the fish in a baking pan.
  2. Add the lime juice, wine, fresh butter and the red pepper seeds.
  3. Bake for approximately 30 minutes at 180 degrees Celsius in a pre-heated oven.
  4. Cut the leek into small cubes.
  5. Saute the pine nuts and chopped leek in olive oil.
  6. The sauce will be prepared using the broth from the baked fish. Strin the broth to remove the other ingredients and warm up the broth in a small pot.
  7. Add the milk creme, and the sauteed pine nuts and leek to the pot.
  8. Add salt and pepper. Once the sauce boils it is ready.
  9. Serve immediately.