Baked sea bass with baby leeks, potatoes, raki and dill
This dish is easy and looks stunning. Use Pernod or ouzo if you don’t have raki
To drink: A dry white with a grassy/herby accent to echo the raki and dill, such as Sauvignon Blanc, Picpoul, Chablis (unoaked), Grüner Veltliner, Falanghina or Grechetto: Colli Martani Grechetto 2012, £11.95, Jeroboams. Wine details correct at original magazine publication date.
From the May 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Yuki Sugiura; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
