Roasted Black Sea Bass Provençale
 

Wife made this last night. She said it was an easy dish to make. Came out excellent!!

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
preparation

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.

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.

Re: Roasted Black Sea Bass Provençale
 

Looks really good. I am going to ask my wife to make it with a whole fish, like they do in Provence.

Re: Roasted Black Sea Bass Provençale
 

Made this for the family ysterday and it was excellent ! Used a little less thyme and a little more wine and clam juice. Definitely a keeper. Thanks and Merry Christmas.

Re: Roasted Black Sea Bass Provençale
 

Sounds delicious! Will try soon.

Thanks,