PESTO BAKED SEA BASS

Tomato Cilantro Garnish

1/2 cup diced tomatoes

1 tablespoon chopped fresh cilantro

1 tablespoon olive oil

Salt and pepper to taste

Cilantro Tomatillo Sauce

1 cup cilantro leaves

1 garlic clove

1/4 cup whole walnuts

1 medium tomatillo, chopped

Juice of 1 lime

1/3 cup olive oil

Salt and pepper to taste

2 tablespoons heavy cream

2 tablespoons chicken stock

Leeks

Vegetable oil

1 cup julienned leeks (thoroughly washed)

Fish

8 ounces Chilean sea bass

3 tablespoons olive oil

2 garlic cloves, chopped

Salt and pepper to taste

For the garnish, in a bowl mix the tomatoes, cilan­tro, oil, and salt and pepper together. Set aside.

For the sauce, place the cilantro, garlic, walnuts, tomatillo, lime, olive oil, and salt and pepper in a food processor and process until blended.

Place the sauce in a medium saucepan and add the heavy cream and chicken stock. Stir and heat thoroughly. Cover and keep warm while cooking the fish.

For the leeks, heat the vegetable oil in a deep fryer and fry the leeks until crisp and brown. Place the leeks on a paper towel and set aside.

For the fish, preheat the oven to 375°. Heat the olive oil in an ovenproof pan over medium heat. Sauté the fish in the oil and garlic until brown and crisp, approximately 4 minutes each side. Place the pan in the oven and cook for about 15 minutes. The fish should be moist and tender. Season the fish with salt and pepper to taste.

To serve, place the leeks on a plate. Top with the fish and pour the sauce around the fish. Garnish with the Tomato Cilantro Garnish.

Makes 3 servings.