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1
Heat the olive oil in a large skillet until almost smoking.
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2
Add the mushrooms and cook over moderately high heat, stirring, for 2 minutes.
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3
Stir in 1 tablespoon of the butter, reduce the heat to low and cook until the mushrooms are browned and the pan is dry, about 7 minutes.
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4
Season with salt and pepper and transfer to a saucepan.
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5
Melt 2 more tablespoons of the butter in the skillet.
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6
Add the leeks, cover and cook over low heat, stirring a few times, until tender, about 10 minutes.
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7
Season with salt and pepper and add to the mushrooms along with the chicken stock; simmer for 3 minutes.
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8
Season with salt and pepper.
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9
Preheat the oven to 450.
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10
In a large, heavy-bottomed ovenproof skillet, heat the vegetable oil until almost smoking.
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11
Season the fish with salt and pepper and add to the skillet, skin side down.
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12
Shake the skillet to loosen the fillets and cook over high heat until the skin is browned and crisp, about 5 minutes.
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13
Turn the fillets, transfer the skillet to the oven and roast for about 4 minutes, or until the fish is just cooked through.
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14
Stir the butter pieces and chopped parsley into the mushroom-leek sauce.
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15
Divide the sauce among 4 large plates and set the bass fillets on top.
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16
Serve at once.
