Striped Bass Fillet With Lobster Stock And Aromatic Vegetables

• 2 medium carrots, peeled and cut into 3-inch pieces
• 2 small leeks, trimmed and cut into 3-inch pieces
• 1 large zucchini, cut crosswise into 3-inch pieces
• 1 tablespoon olive oil
• 6 (6-ounce) striped bass fillets
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon butter
• 16 shiitake mushroom caps

1. Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.
2. Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.
3. Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; saute 2 minutes. Add carrot; saute 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.
4. Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.
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carrots, leeks, zucchini, olive oil, bass fillets, salt, black pepper, butter, shiitake

Taken from www.myrecipes.com/recipe/striped-bass-fillet-with-lobster-stock-aromatic-vegetables (may not work)