6 slices bacon
1 cup chopped leeks
1/2 pound shiitake mushroom caps, thinly sliced
1/2 pound fresh spinach, tough stems removed and coarsely chopped
3 medium tomatoes, cored and diced
3 garlic cloves, minced
4 (6-ounce) Chilean sea bass fillets
Salt and freshly ground black pepper
1 tablespoon flour
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 tablespoon sweet butter
Place a large nonstick skillet over medium-high heat. When hot, add the bacon. Cook until crisp, then drain on paper towels. Crumble and set aside in a small bowl.
Pour off all but 2 tablespoons of bacon fat (or wipe out the skillet and add 2 tablespoons of olive oil) and place the skillet over medium-high heat. Add the leeks and mushrooms, and cook until soft, about 6 minutes. Stir in the spinach, tomatoes, and garlic. Cover and keep warm.
Season the fish fillets with salt and pepper, and dust both sides with flour.
Place the oil in a large nonstick skillet over medium-high heat. When hot, add the fish and cook for 4 minutes on each side; cover and cook for 3 to 5 more minutes, or until flaky and cooked through.
Reheat the ragout and add the lemon juice. Swirl in the butter and stir until blended. Spoon the ragout onto 4 plates and top with the fish. Sprinkle each serving with crumbled bacon.
By Victoria Abbott Riccardi, Globe Correspondent