Roasted Sea Bass Provencale Recipe

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Roasted Sea Bass Provencale

Julie Howard

By
@JulieH

This is really good with any white fish!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min

Ingredients

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)

Step-By-Step

1Preheat oven to 450°F

2Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.

3Add tomatoes, capers, garlic and thyme and stir 1 minute.

4Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.

5Sprinkle fish with salt and pepper.

6Add to skillet; turn to coat with sauce.

7Place skillet in oven. Roast fish until just opaque in center, about 15 minutes.

8Transfer fish and sauce to platter

About this Recipe

Course/Dish: Fish, Roasts
Regional Style: French