Sea Bass in Pesto Fish Broth
- 4 medium leeks
- 1 cup fish stock or clam juice
- 1/2 cup basil pesto [Recipe]
- 1/2 pint cherry tomatoes, sliced in half
- 4 tablespoons extra-virgin olive oil
- 4 sea bass, 6 ounces each (can substitute other high-quality white fish)
- Salt and pepper to taste
For the leeks, cut off the root ends. Cut a slice at the top of the white part of the leeks just before the green leaves. Split the leeks in half lengthwise. Cut into ¼-inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Shock in ice bath. Drain well. Reserve. For the pesto broth, bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while fish is cooking.
Heat oven to 350 degrees. Season sea bass fillets with salt and pepper. Heat large, ovenproof saute pan and add olive oil. When hot, carefully add fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully flip over fillets and place pan in 350-degree oven. Cook for 4-5 minutes.
To plate the entrees, reheat leeks in saute pan until hot. Place 4 equal mounds of leeks in center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately.
Makes 4 servings.