Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote yields 6 servings Ingredients: 6 ea. Black Sea Bass, 4 oz. each to taste Salt and Pepper to taste Flour 2 ea. Eggs, slightly beaten 3 ea. Potatoes 2 tbsp. Olive Oil For Grilled Fennel-Leek Compote: 6 ea. Leeks, cleaned and slit in half 2 ea. Fennel Bulbs,…