ROASTED SEA BASS PROVENCALE

Roasted Sea Bass Provencale image

Provided by Julie Howard

Categories Roasts

Time 40m

Number Of Ingredients 8

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1/4 c chopped, drained oil packed sun-dried tomatoes
2 Tbsp reserved oil from sun-dried tomatoes
2 Tbsp drained capers
1 Tbsp chopped garlic
1 Tbsp minced fresh thyme (or 1 1/2 tsp dry)
1/2 c dry white wine
1/2 c bottled clam juice
4 6-7 oz sea bass fillets (or other white fish)

Steps:

1. Preheat oven to 450°F
2. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.
3. Add tomatoes, capers, garlic and thyme and stir 1 minute.
4. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
5. Sprinkle fish with salt and pepper.
6. Add to skillet; turn to coat with sauce.
7. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes.
8. Transfer fish and sauce to platter