1 garlic clove, finely chopped
1 leek, sliced into rounds
½ lemon, juice only
1 vine tomato, chopped
85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped
salt and freshly ground black pepper
1 tbsp olive oil
25g/1oz butter
75ml/2½fl oz double cream
½ sea bass fillet, skin scored