SEA BASS à la GRECQUE

This is not an authentic Greek recipe. The combination of spinach fettuccine, feta cheese and olives left me with a Greek feel. It is a meal for two that is pretty quick to prepare if you have the correct ingredients on hand. You certainly can substitute many ingredients based upon your supply or taste. It won't taste quite the same, but I'm sure it will be just as good.
Sea Bass, flash-frozen at sea, is available in most high-end supermarkets. Of course, if you can go to the docks and get it just off a boat, so much the better!
I used fresh basil as my herb because I have large quantities on hand at this time of year. Fresh parsley would be good. Try fresh sage or fresh thyme!
Since you are adding so much flavor to the sauce, a can of supermarket sauce would probably work. This is tomato season on the Niagara Frontier, so I have my own fresh sauce on hand.
Basic Steps: Sear Fish, Cook in Sauce, Serve with Fresh Pasta. Simple!

Ingredients:
2 6oz. fillets of Sea Bass
1/2 small Leek
6 small Mushrooms (I used Crimini)
1/2 lb. fresh spinach fettuccine
2 cups Tomato Sauce
crumbled Feta Cheese
handful of pitted Greek Olives
Brandy
1/2 tsp crushed red pepper flakes
Sea Salt and freshly ground Pepper
Extra Virgin Olive Oil
Peanut Oil
dusting (searing) Flour
fresh herb

Equipment:
4 Quart Pan for the pasta
Small Cast Iron Fry pan for the Fish
Deep-sided pan, with lid, for the Sauce (Fricassee Pan is perfect)

Method:
1. Thaw the Sea Bass (if frozen) according to package instructions. Thoroughly dry the fillets with a paper towel.

2. Trim off heavy green top and bottom edge of leek. Clean leek carefully by slitting down one side and washing inner folds to remove all sand and dirt. Slice into thin rings. Clean mushrooms and, if small, quarter them.

3. Heat a little Olive Oil in the sauce's pan and saute leeks and mushrooms until mushrooms start to color.
4. Add a splash of Brandy, 1/2 teaspoon of salt and a few grinds of pepper. Sprinkle in the pepper flakes. Let the Brandy cook down for a few minutes and add the Tomato Sauce. When the sauce comes to a boil, reduce heat and simmer, with the lid on. Check sauce every few minutes and stir. Partially cover with lid or remove lid entirely to allow sauce to reach desired thickness.
5. Meanwhile, bring three quarts of water to a boil. If you are using fresh pasta, it will cook in about 3 minutes! So keep this in mind as you count down to the final assembly of the meal. Keep the simmering water on standby until needed in step 8, when you will quickly bring it back to a boil and add the pasta.
6. Dust fillets with flour on both sides. Shake off excess.
7. Bring two tablespoons of Peanut Oil to almost smoking and add the Sea Bass. After about 4 minutes, turn over and brown the other side for another 4 minutes.

8. Place Sea Bass in simmering sauce and place lid on pan. After 4 minutes carefully turn the fish over. At this time add the fresh pasta to the boiling water.

9. When pasta is ready, drain it. Place fish on two warmed plates, sprinkle on some feta cheese, and keep warm for 2 or 3 minutes.

10. Add pasta to sauce and mix thoroughly, adding the olives.
11. Place fettuccine on plate next to Sea Bass and spoon a little sauce over the fish. Sprinkle fresh herb on the pasta.

12. Serve, accompanied by fresh home-made bread and a glass of Greek white wine!