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Ingredients

• 1/2 cup uncooked jasmine rice
• 3 tablespoons unsalted butter
• 1 medium leek, chopped
• 8 ounces mixed wild mushrooms, chopped
• 3/4 teaspoon fine-grain sea salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 3 tablespoons chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh sage
• 1/2 teaspoon grated lemon rind
• 6 bacon slices
• 4 (7-ounce) striped bass or snapper fillets, with skin
• 2 tablespoons olive oil, divided
• Tomato slices
• Garnish: lemon wedges

Description

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