Cut the leeks into thin slices and put them in a pan with a good splash of olive oil. Add salt and let it simmer. Remove from heat and set aside.
On the other hand, add salt over the two sea bass fillets and spread a tablespoon of leeks on the skinless side. Place a teaspoon of Mújol Shikrán spheres on top of each fillet, roll up the fillets and secure them with a toothpick.
Place them in a baking dish and sprinkle with some olive oil. Bake for 20 minutes at 190 ºC (375 ºF).
Serve with some Mújol Shikrán spheres and fresh dill on top.
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