Rockfish on Bed of Leeks

4 rockfish fillets, 6 ounces each
8 ounces capers
Juice of 1 lemon
2 ounces dry white wine
4 ounces fish stock
4 tablespoons butter, melted
3 leeks
2 tablespoons sugar
Salt and pepper to taste

Place rockfish fillets in baking dish. Pour wine, capers, fish stock, butter and half of the lemon juice over fish. Salt and pepper to taste.

Place in 400° F. oven approximately 8 to 12 minutes, basting periodically.

Cut leeks lengthwise and wash thoroughly. Slice in julienne strips. Saute in butter until tender. Stir in remaining lemon juice, sugar, salt and pepper. Serve fillets over bed of leeks. Top with remaining sauce from baking pan. Garnish with parsley and lemon.

Serves 4.