Roasted Sea Bass Provencale

Roasted Sea Bass Provencale

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Julie Howard


This is really good with any white fish!


★★★★★ 1 vote

15 Min
25 Min


  • 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)

How to Make Roasted Sea Bass Provencale


  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

Printable Recipe Card

About Roasted Sea Bass Provencale

Course/Dish: Fish Roasts
Regional Style: French

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