Baked bass with creamed leeks recipe
 ½ sea bass fillet, skin scoredsalt and freshly ground black pepper1 tbsp olive oil½ lemon, juice only ½ sea bass fillet, skin scored salt and freshly ground black pepper 1 tbsp olive oil ½ lemon, juice only 25g/1oz butter1 leek, sliced into rounds75ml/2½fl oz double cream 25g/1oz butter 1 leek, sliced into rounds 75ml/2½fl oz double cream 1 tbsp olive oil1 garlic clove, finely chopped85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped1 vine tomato, chopped½ lemon, juice only 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 Method 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. Preheat the oven to 180C/350F/Gas 4. 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 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. 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. 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. 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. 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.