6 ea. Sea Bass filets brushed lightly with olive oil
Salt & Pepper to taste
6 cups of fresh baby spinach
1/4 cup of chopped leeks, white parts only
1 cup of fresh pear tomatoes, cut in half
juice of 1/2 fresh lemon
12 oz. of vegetable stock
6 oz. unsalted butter
1 bunch fresh sage leaves
1/2 cup of vegetable oil

Preparation
1. Bring the vegetable stock to a boil in a saucepan. Remove from heat.
2. Add the diced cold butter to the stock. Whisk together.
3. Reserve the mixture at warm temperature. Do not re-heat or it will break
4. Add salt & pepper to fish fillets.
5. Grill or broil fish fillets until they are translucent. Approximately 5 minutes per side
6. Heat a large sauté pan and add the leeks with a small amount of olive oil until soft.
7. Add the spinach and tomatoes to the leeks and sauté together
8. Sprinkle spinach mixture with lemon juice
9. Add the vegetable stock/butter mixture to the sautéed spinach and leeks. Cook until the spinach wilts and turns bright green. Season to taste with salt & pepper.

To Fry Sage
1. Heat vegetable oil in a sauté pan to medium high heat
2. Add sage leaves and fry until crisp
3. Cool on paper towels an sprinkle with salt

To Serve
Arrange spinach/leek mixture on a warm serving platter and place the grilled fish fillets on top of the vegetables. Spoon some of the liquid over the top of the fillets before serving.