Melt the 2 tablespoons butter in a heavy medium skillet over medium heat. Add leeks and mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Set aside.
Using a sharp knife, cut off the peel and the white pith from lemons. Working over small bowl to catch juices, cut between membranes to release segments. Add segments to juice in bowl.
Combine the wine, lemons and shallots in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Remove from heat, strain, and incorporate butter 1 tablespoon at a time.
Heat oil in heavy large ovenproof skillet over high heat. Sprinkle fish with thyme, salt, and pepper. Add fish to skillet, skin side up and cook until nicely browned, about 5 minutes. Remove from heat. Turn fish over. Place skillet in preheated oven and cook for 10 minutes.
Rewarm mushroom mixture and spoon onto plates. Top with fish, then the lemon butter sauce. Serve!
I don’t know which one to rant about first, the mushrooms and their ability to fight cancer or the onions’ ability to boost the immune system! So let’s bypass those and move straight into the omega-3 fatty acids of the sea bass which are phenomenal at decreasing inflammation and protecting the heart! Oh, and don’t you worry about the butter in this dish, because since it is so satiating you won’t need to eat as much. Plus, what you do eat is rich in conjugated linoleic fatty acids which are great for the immune system!