Rolled seabass in a prawn sauce

Ramona Preca makes an easy main course of nutritious sea bass, smothered in a creamy, prawn sauce. 

Rolled seabass in a prawn sauce 


  • 4 sea bass fillets
  • 150g prawns, peeled and deveined
  • 1 tbsp leeks, chopped 
  • 1 clove garlic, finely chopped
  • Splash of white wine
  • 25ml Benna fresh cream 
  • 60ml vegetable stock
  • 1 tbsp of butter rolled in flour


  1. Preheat oven to 180°C.  
  2. Roll sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then season with sea salt and black pepper.
  3. Add a little water to the pan to help keep the sea bass moist.
  4. Roast the fish for 15 mins.
  5. In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the prawns
  6. When the prawns are almost fully cooked add a splash of white wine.
  7. Add stock and butter rolled in flour.
  8. As the sauce begins to thicken, add chopped parsley, remove from heat.
  9. Serve the rolled sea bass covered in the creamy, prawn sauce.

This recipe first appeared on Gourmet Today TV, aired on TVM on 5 February, 2016.