Sauteed Sea Bass On Ratatouille Tapenade Tomato Fondue Recipes

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PAN SAUTéED CHILEAN SEA BASS



Pan Sautéed Chilean Sea Bass image

Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.

Provided by lovethatwine

Categories     Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper

Steps:

  • Salt & Pepper the fish.
  • Heat a saute pan, add olive oil.
  • Put fish in pan, presentation side down.
  • Cook until golden on one side, then turn over.
  • Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
  • Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
  • Recommend over saffron rice or orzo pasta.

Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1

TOMATO FONDUE



Tomato Fondue image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7

2 tablespoons minced shallots or scallions
2 tablespoons butter
2 1/2 cups, more or less, fresh tomato pulp, chopped
4 tablespoons or more drained and seeded canned Italian plum tomatoes, if needed
Salt and pepper
Fresh herbs, such as fresh basil and parsley, or tarragon; or dried herbs to taste
(tarragon, oregano, thyme

Steps:

  • Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

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