Fish with Leek and Mushroom Sauce

Ingredients:

- 1 lb sea-bass fillet, cut in 1 inch long cubes

- 3 tbsp lemon juice

- 3 mushrooms, thinly sliced

- 1 stalk leek, thinly sliced

- 3 tbsp gluten-free mayonnaise (e.g. Hellmann's)

- 3 tbsp water

- 3 tbsp white grape wine

- 3 tbsp olive oil

- 2 tsp salt

Preparation:

- Marinate fish with lemon and 1 tsp salt for a few hours.

- Heat 1 tbsp olive oil in a small saucepan on medium heat. Add leek and then garlic. Stir until aroma is released. Add mushroom and saute for a few minutes. Add mayonnaise, water, and white wine. When sauce boils, turn heat down to simmer.

- In a large skillet, heat 2 tbsp oil on medium heat. Add fish and brown one side for 5 minutes. Turn the fish pieces to brown the other side for 5 minutes.

- Spread the sauce over the fish. Cover the lid and simmer for 5 minutes.