STRIPED BASS (SEA BASS/ SEA BREAM) IN ARTICHOKE, TOMATO + CAPER SAUCE

STRIPED BASS (SEA BASS/ SEA BREAM) IN ARTICHOKE, TOMATO + CAPER SAUCE image

Number Of Ingredients 11

1-1.5 pounds of Sea/Striped Bass fillet
4 medium cloves garlic chopped
2 large shallots chopped
2 medium tomatoes coarsely chopped (if roma/plumb, then 4)
12 oz jar of artichoke hearts quartered
1/4 cup capers
4 oz sun-dried tomatoes in jar rough chopped
3/4 cup white cooking wine
1/4 teaspoon fresh ground pepper
3 sprigs of fresh tyme
olive oil

Steps:

1. In a large skillet over low-medium heat pour a 2-count or so of olive oil and place the garlic and shallots. You want to saute these together and get them nice and soft, so keep the heat on the low side. 2. Add the artichokes, tomatoes, sun dried tomatoes and capers and stir all together and cook over medium heat for 5-8 minutes stir regularly. 3. Add the white cooking wine, tyme and pepper and stir well, then simmer over low heat for 10-15 minutes, The goal is to reduce the sauce to be slightly thicker and remove some of the water released by the tomatoes. The sauce should be medium thick and should stick to the spoon some but pour. 4. Place the fish into the pan and nestle it down into the sauce, cover with the sauce from the sides and a lid on medium heat. You are going to essentially poach the fish in the sauce. Cook on side undisturbed for about 6-7 minutes, gently turn over and cover for 3-4 more min until it is slightly firm and flakes apart (you know, like cooked fish). Serve with the sauce on top. See a picture here: http://bit.ly/c0fXJ5