Roasted Sea Bass Provençale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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