roasted sea bass provencale

Name: Roasted Sea Bass Provencale
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1/4 cup(s) chopped, drained oil packed sun-dried tomatoes; 2 tablespoon(s) reserved oil from sun-dried tomatoes; 2 tablespoon(s) drained capers; 1 tablespoon(s) chopped garlic; 1 tablespoon(s) minced fresh thyme (or 1 1/2 tsp dry); 1/2 cup(s) dry white wine; 1/2 cup(s) bottled clam juice; 4 - 6-7 oz sea bass fillets (or other white fish)

(1 RATING)

18 Pinches

Julie Howard

Fairfax, VA

Updated on Nov 8, 2010

This is really good with any white fish!

Rate

No Image

prep time 15 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

1/4 cup chopped, drained oil packed sun-dried tomatoes
2 tablespoons reserved oil from sun-dried tomatoes
2 tablespoons drained capers
1 tablespoon chopped garlic
1 tablespoon minced fresh thyme (or 1 1/2 tsp dry)
1/2 cup dry white wine
1/2 cup bottled clam juice
4 - 6-7 oz sea bass fillets (or other white fish)

How To Make roasted sea bass provencale

Step 1

Preheat oven to 450°F

Step 2

Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.
Step 3

Add tomatoes, capers, garlic and thyme and stir 1 minute.
Step 4

Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
Step 5

Sprinkle fish with salt and pepper.
Step 6

Add to skillet; turn to coat with sauce.
Step 7

Place skillet in oven. Roast fish until just opaque in center, about 15 minutes.
Step 8

Transfer fish and sauce to platter
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes