Red snapper with tapenade

2 tablespoons olive oil
2 leeks, trimmed, washed and julienned
4 teaspoons minced garlic
¼ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
4 red snapper fillets (about 1 ½ lbs)
3.5 ounces enoki mushrooms or other white mushroom like white buttons or royal trumpets
4 tablespoons green olive tapenade
¼ cup white wine
4 sprigs fresh thyme

Andy's recipe