Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

300g small new potatoes, washed 1 tomato 2 medium size leeks, sliced 100g butter 200g baby leaf spinach, washed 1 tbsp of Sacla' Pesto 3 tbsp of olive oil + extra for frying 200ml of chicken stock (can be made with a cube) 100ml of whipping cream 2 fillets of sea bass, about 150g each juice of 1 lemon salt and pepper

Instructions

Boil the potatoes in lighty salted water for 12-15mins until tender, drain and keep warm. Meanwhile, dip the tomato in boiling water for a few seconds, then cool, peel and cut in quarters. Remove the seeds and cut the flesh into small neat dice. Set aside. Cook the leeks in a good knob of butter for 2-3mins until softened. Season and keep warm. Stir fry the spinach in a tsbp hot oil until just wilted. Season and keep warm. Mix the pesto with 2 tsbp of oil in a small cup or jug. For the sauce, melt the remaining butter in a medium pan and add the stock. Boil until reduced by half in volume then add the cream and simmer gently for 2-3mins. Set aside. Heat a thin film of oil in a non-stick frying pan and when hot add the fish, skin side down. Fry until crisp for about 1 min. Season the flesh and turn over carefully and cook 2 mins. Remove and keep warm. Now, to put together, reheat the sauce until almost boiling, season then off the heat stir in the lemon juice and tomatoes. Spoon the leeks onto two warm plates, sit the fish on top. Arrange spinach and potatoes around, spoon over the sauce and drizzle with the pesto.