Sea Bass Provencal Recipes

SEA BASS PROVENCALE

Steps:

• Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm. (function() { var a="",b=[ "adid=ada-foodhub-3-730389440", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

SEA BASS PROVENçAL

Steps:

• Preheat the oven to 350°F.
• Generously brush olive oil over both sides of baguette slices, then transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Set croutons aside.
• Increase oven temperature to 400°F.
• Heat 3 tablespoons oil in large ovenproof skillet over medium high heat.
• Add onions, 1/4 cup of the parsley, anchovies, thyme, and red chile flakes and cook until onions begin to soften, about 5 minutes.
• Add garlic and cook 1 minute more.
• Stir in tomatoes and wine.
• Season sea bass with salt and pepper, then arrange fillets in skillet so that the vegetables are on top of the fish.
• Bring to a simmer.
• Cover, transfer to the oven and bake until fish is opaque in center, about 10 to 12 minutes. Transfer fish to plates.
• Stir remaining parsley into sauce in skillet and boil gently until thickened, about 2 minutes.
• Season to taste with salt and pepper, then spoon sauce over fish.
• Serve with toasted croutons on the side.

CHILEAN SEA BASS PROVENCAL

Steps:

• Heat oven to 400 degrees.
• Heat the olive oil in a large oven-proof skilley over medium-high heat.
• Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
• Saute until onions begin to soften, about 5 minutes.
• Stir in tomatoes & wine.
• Sprinkle fish with salt & pepper.
• Place fish in same shillet & spoon vegetables atop fish.
• Bring to simmer.
• Cover; bake until fish is opaque in center, about 10-12 minutes.
• Transfer fish to plates.
• Stir remaining parsley into sauce.
• Boil sauce until reduced slightly, about 2 minutes.
• Season to taste with salt & pepper, spoon over sauce.

CHILEAN SEA BASS A LA PROVENCALE

Steps:

• Preheat Oven to 375 degrees F.
• In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
• Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
• Place the fish on the baking sheet.
• Place the garnish on top of the fish.
• Add Salt & Pepper to taste.
• Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.

BLACK SEA BASS FILLETS PROVENCAL STYLE

Steps:

• Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
• Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.

SEA BASS PROVENCAL

Steps:

• Preheat oven to 375. In small overnproof skillet add some of the oil from the artichoke hearts and the olive oil. Saute garlic, capers, tomatos, artichokes;olives until soft. With slotted spoon transfer to bowl. In same skillet, cook fish on each side until stil rare, but with a nice golden color. Add vegetables back into skillet and place in oven. Cook time will be about 15 minutes but depends on thickness of fish. Put fish on a bed of polenta or risotto, spoon olive mixture over top.

ROASTED SEA BASS PROVENçALE

Steps:

• 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.

COLD SEA BASS PROVENCAL

Steps:

• Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saute onions, garlic, 2 tablespoon thyme, and chili flakes until onions are translucent. Add anchovy filets, cook for another minute or two. Add tomatoes and saffron and cook for about 10 minutes. Remove from heat. Stir in olives and chopped basil. Adjust seasoning with salt and pepper. Season fish filets with salt, pepper, and 1/4 cup olive oil. Brown fish filets on both sides in ovenproof pan or gratin dish, deglaze with white wine. Bring to a boil, cover with tomato mixture, and bake for approximately 10 to 15 minutes (depending on thickness of fish) in a 400 degree oven. Remove dish from oven, allow to cool, and chill in the refrigerator. Before serving, transfer fish to a decorative platter, drizzle with olive oil, and decorate with basil leaves and a few black olives. This dish may be made one day in advance. Serves 6. copyright 1994 by Wolfgang Puck. Recipe by: Good Morning America