Ingredients

• small bunch fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• peeled
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp tomato purée
• 100ml/3½fl oz chicken stock
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 sea bass fillet
• 5 baby leeks
• 300ml/½pint chicken stock
• 25g/1oz butter
• salt and freshly ground black pepper

Directions

• For the pesto
• blend all the pesto ingredients in a food processor to a rough paste. Season
• to taste
• with salt and freshly ground black pepper.
• For the tomato sauce
• heat the tomato purée in saucepan until it colours. Stir in the stock
• bring the mixture to a simmer and continue to simmer until the mixture is well combined and has thickened. Season
• to taste
• with salt and freshly ground black pepper.
• For the sea bass
• heat the olive oil in a frying pan over a medium heat. Fry the sea bass
• skin-side down
• for 3-4 minutes. Season
• to taste
• with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes
• or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside to rest on a serving plate.
• For the leeks
• bring all the ingredients to the boil in a saucepan. Reduce the heat until the mixture is simmering and poach the leeks for 8-10 minutes
• or until tender. Drain the leeks then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the tomato sauce over the fried sea bass. Serve the poached leeks alongside with a dollop of pesto.