Ingredients

• ½ sea bass fillet
• skin scored
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ lemon
• juice only
• 25g/1oz butter
• 1 leek
• sliced into rounds
• 75ml/2½fl oz double cream
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• 85g/3oz wild mushrooms
• such as oyster
• chanterelles
• porcini etc
• cleaned and chopped
• 1 vine tomato
• chopped
• ½ lemon
• juice only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the baked sea bass
• season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes
• or until cooked through.
• For the creamed leeks
• heat the butter in a frying pan and gently fry the leeks for five minutes
• until they start to soften.
• Add the cream and simmer for about 4-5 minutes
• until the leeks are soft and the cream has reduced slightly.
• For the tomato and mushroom sauce
• heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking
• stir in the lemon juice.
• To serve
• spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce.