Cold Sea Bass Provencal Recipes

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.

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.

SEA BASS IN CELERY LEEK BROTH WITH PROVENCAL VEGETABLE RAVIOLI

Steps:

• In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois.
• In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes. Add beans,thyme and salt and pepper to taste.
• Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. Garnish with confit tomato and young celery leaves

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

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.