BLACK SEA BASS FILLETS PROVENCAL STYLE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 7 grams, TransFat 0 grams
SEA BASS IN CELERY LEEK BROTH WITH PROVENCAL VEGETABLE RAVIOLI
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 18
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
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.
CHILEAN SEA BASS A LA PROVENCALE
Make and share this Chilean Sea Bass a La Provencale recipe from Food.com.
Provided by Chef at Large
Categories Bass
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 494, Fat 26.1, SaturatedFat 4.3, Cholesterol 98.7, Sodium 330.8, Carbohydrate 20.3, Fiber 4.6, Sugar 11.3, Protein 45.4
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
CHILEAN SEA BASS PROVENCAL
Make and share this Chilean Sea Bass Provencal recipe from Food.com.
Provided by Meredith .F
Categories Bass
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.2, Fat 15.1, SaturatedFat 2.7, Cholesterol 93.7, Sodium 172.6, Carbohydrate 18.2, Fiber 3.5, Sugar 8.5, Protein 44.7
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