LibreRecipes

Roasted Sea Bass Provençale

Rating

Calories

196.0

Protein

11.0

Sodium

324.0

Fat

15.0

Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish.

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

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.