To make the sauce, first melt the butter in a skillet. Add the shallots and cook over a low heat for 4 minutes. Add the capers and olives and cook for a further 3 minutes. Stir in the balsamic vinegar and fish stock, bring to a boil and reduce heat by half. Add the cream, stirring, and reduce heat again by half. Season with salt and pepper and stir in the lemon juice. Remove the pan from heat, set aside and keep warm.
Bring a large pan of lightly salted water to a boil. Add the pasta and olive oil and cook for about 12 minutes, or until al dente.
Meanwhile, lightly broil the sea bass medallions for 3-4 minutes on each side, until cooked through, but still moist and delicate.
Drain the pasta thoroughly and transfer to large individual serving dishes. Top the pasta with the fish medallions and pour over the olive sauce. Garnish with lemon slices, shredded leek, and shredded carrot and serve immediately.
PREPRATION TIME: 40 minutes
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