Place the water in a sauce pan over high heat. When the water boils add the dried porcini mushrooms and reduce the heat until the water is simmering. After the stock has cooked for about 15 minutes remove the pan from the heat.

Place the cut tomatoes, 1 Tbsp. olive oil, parsley and vinegar in a small bowl and toss well. Place the vinaigrette in the refrigerator to chill.

Preheat the oven to 400°F. Place a large non-stick skillet inside while the oven is preheating.

Place the 1 tsp.. olive oil in a medium skillet over medium heat. Add the prosciutto and cook, stirring frequently for about 1 minute. Add the carrot and celery and cook, stirring frequently, for about two minutes. Add the leek and cook for another minute, stirring frequently.

Add the white beans, salt, pepper and oregano. Strain the mushroom broth into the skillet with the white beans and discard the porcini mushrooms.

Reduce the heat to simmer. Stir occasionally while the fish cooks.

Lightly spray the skillet in the oven with olive oil. Add the sea bass skin side down and return to the oven. Cook for about 6 minutes and turn the fish over.

While the fish is cooking divide the bean mixture between two plates. When the fish is done (about 5 minutes on the second side) place the filets on top of the beans. Top the fish with the chilled tomato vinaigrette and serve.