Roasted Sea Bass Provencale

Roasted Sea Bass Provencale Recipe

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Julie Howard


This is really good with any white fish!


★★★★★ 1 vote

15 Min
25 Min


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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
6-7 oz sea bass fillets (or other white fish)

How to Make Roasted Sea Bass Provencale


  • 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

Printable Recipe Card

About Roasted Sea Bass Provencale

Course/Dish: Fish, Roasts
Regional Style: French

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