ROASTED SEA BASS PROVENCALE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Sea Bass Provencale image

This is really good with any white fish!

Provided by Julie Howard

Categories     Roasts

Time 40m

Number Of Ingredients 8

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

There are no comments yet!