For the sea bass
6 3-oz Chilean sea bass fillets Juice from half a lemon White Worcestershire sauce, to taste 3 T olive oil Salt and pepper, to taste Season the sea bass with lemon juice, white Worcestershire sauce, salt and pepper
Heat a saute pan over medium-high heat. Add oil. Sear sea bass on both sides, and finish cooking in oven (400 F) for 5 minutes.

For the ragout
3 T olive oil 1 1/2 T finely diced shallots 1/2 T finely diced garlic 8 ozs shiitake mushrooms, sliced 6 tomatoes, cut into quarters and sliced 1/4 cup white wine 1 1/4 cups white chicken stock 1 cup pearl pasta, cooked 1 1/2 T chives, short cut 1 T chopped parsley Salt and pepper to taste Saute shallots and garlic with 3 tablespoons olive oil until translucent. Add mushrooms, season with salt and pepper. Add tomatoes. Deglaze with white wine. Simmer for 5 minutes. Add pearl pasta. Garnish with parsley and chives. Adjust seasoning. Ladle on plate, and set seared sea bass on top. Serve immediately.