Best Roasted Sea Bass Provencale Recipes

Roasted Sea Bass Provençale image

Yield Serves 4

Number Of Ingredients 7

1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 tablespoons drained capers
1 tablespoon chopped garlic
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
1/2 cup dry white wine
1/2 cup bottled clam juice
4 6- to 7-ounce sea bass fillets

Steps:

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

Roasted Sea Bass Provencale image

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