Receta Pan Roasted Sea Bass With Wild Mushrooms
by Global Cookbook

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Ingredientes

2 Tbsp. Extra virgin olive oil
2 lb Assorted fresh mushrooms, such as white, shiitake, oyster or possibly chanerelle large mushrooms quartered
5 Tbsp. Cool unsalted butter, 2 Tbsp. cut into pcs
Salt and freshly grnd pepper
3 med Leeks, white and tender green, finely minced

You need thick, hard-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps up so nicely in the warm pan.
Tilefish makes a good alternative.
Heat the extra virgin olive oil in a large skillet till almost smoking. Add in the mushrooms and cook over moderately high heat, stirring, for 2 min. Stir in 1 Tbsp. of the butter, reduce the heat to low and cook till the mushrooms are browned and the pan is dry, about 7 min. Season with salt and pepper and transfer to a saucepan.
Heat 2 more Tbsp. of the butter in the skillet. Add in the leeks, cover and cook over low heat, stirring a few times, till tender, about 10 min. Season with salt and pepper and add in to the mushrooms along with the chicken stock; simmer for 3 min. Season with salt and pepper.
Preheat the oven to 450 . In a large, heavy-bottomed ovenproof skillet, heat the vegetable oil till almost smoking. Season the fish with salt and pepper and add in to the skillet, skin side down. Shake the skillet to loosen the fillets and cook over high heat till the skin is browned and crisp, about 5 min. Turn the fillets, transfer the skillet to the oven and roast for about 4 min, or possibly till the fish is just cooked through.
Stir the butter pcs and minced parsley into the mushroom-leek sauce.
Divide the sauce among 4 large plates and set the bass fillets on top.
Serve at once.