Makes 6 servings
In a food processor, blend the pine nuts and garlic. Add basil and alternate adding oil and Parmesan cheese. Season to taste and reserve.
Reduce wine and lemon with shallot, bay leaf and peppercorns to sec (dry). Add heavy cream and reduce to 1/3 volume. Fold in butter and reserve. Blanch leeks and prepare tomato sauce.
Trim fish and spread a small amount of prepared pesto over the surface. Arrange on paper-lined sheet pans and bake at 400°F until fish flakes and crust is slightly browned. Prior to service slightly warm crabmeat and fold together with leeks and tomato into the beurre blanc. Serve under fish fillets.
Heat the oil in a frying pan and gently fry the chopped onions and the garlic. This will take about 10 minutes or so. Add the oregano, the Worcestershire sauce and the sherry. Fry for another 2 or 3 minutes. The mixture should be fairly thick and brown in color. Now add the rest of the ingredients and continue to cook on a low heat, stirring occasionally, until everything is well mixed. Let simmer for 30 minutes.