This recipe can be easily scaled up for more servings. For the sea bass: first clean the skin by removing the scales, if necessary. Portion the filet into 2 to 3 pieces, then pat the fish dry with paper towels and set onto a tray. Drizzle with avocado oil to cover the fish all over and season generously with salt and a bit of ground black pepper.

Preheat a medium sized stainless steel frying pan over medium-high heat and add a couple tablespoons of avocado oil. Once the oil is very hot and slightly smoking, add the fish to the pan, skin side down first. Fry the fish without moving it for 2 to 3 minutes, until the skin is crispy and golden. Turn the fish to fry on all sides, a few minutes per side, until golden and crispy all over. If making more than 3 portions, fry the fish in batches or in separate pans to avoid overcrowding the pan.

*Note: sea bass is a very delicate fish so I recommend using rubber tipped tongs for turning the fish while frying. Turn the fish only once it's browned and comes away from the pan easily.

Once the fish is fried, set it onto a wire rack lined with a paper towel underneath; this will help keep the fish crispy while it rests.

While the fish is frying, begin preparing the mushrooms. Preheat a large frying pan over medium heat and add the butter. Into the melted butter, add the sliced mushrooms and fry for 7 to 9 minutes, or until golden all over. Season the mushrooms with salt about halfway through the frying process. Seasoning them too early will cause the mushrooms to release liquids. Keep the fried mushrooms warm on the side in a glass bowl.

Next, prepare the wilted spinach. Keep the pan at medium heat and add the butter, sliced leeks, tomatoes and thyme. Season the mixture with salt and pepper and fry for 3 to 4 minutes until the tomatoes are stewed. Crush the tomatoes with the back of a spatula to release the juices and add the tomato bruschetta.

Pour in the mushroom broth and bring it up to a simmer. Add the baby spinach and mix into the leek and tomato mixture. Cook the spinach for a couple minutes, until completely wilted down. Add the garlic and fresh basil last, stir it in and cook for 30 seconds. Season the spinach with salt and pepper to taste.

Serve the sea bass dish immediately. Spoon a generous amount of the wilted spinach into a large dinner bowl, top with the fried mushrooms and add the fried sea bass on top. This dish can be enjoyed with some toasted baguette on the side.