Sea Bass And Braised Leeks With Mustard Sauce

• 1 teaspoon olive oil
• 2 cups thinly sliced leek (about 2 large)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads)
• 3 garlic cloves, minced
• Cooking spray
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup Dijon mustard (such as Delouis Fils Dijon), divided
• 1 teaspoon dried marjoram
• 4 (6-ounce) sea bass or grouper fillets

1. Preheat oven to 400u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek; saute 4 minutes. Stir in salt and pepper. Remove the mixture from pan, and set aside. Add endive to pan. Saute 9 minutes; stir occasionally. Add garlic, and cook 1 minute. Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
3. Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in marjoram.
4. Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400u0b0 for 20 minutes or until fish flakes easily when tested with a fork.

olive oil, salt, black pepper, endive, garlic, cooking spray, white wine, clam juice, marjoram, grouper

Taken from www.myrecipes.com/recipe/sea-bass-braised-leeks-with-mustard-sauce (may not work)