- 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
- 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.