Sea Bass Provencal

 Seabass

Seabass

I saw this really delicious sounding recipe and I cut it out of some newspaper somewhere and I put it in my purse and I’ve been toting it around ever since. Honestly it’s been so long that I can’t remember where the recipe came from. Today I cleaned out my purse and low and behold (aka ‘holy befold’ as coined by my dear friend Theresa Karanik of Home Boy Industry fame) there was the recipe all tattered and torn but still legible.

There’s no time like now I thought so I left work early and detoured over to Santa Monica Seafood then stopped at our local Whole Foods for a pound of roma tomatoes and home to cook. It was a hit! And really pretty. A little labor intensive so I was quite relieved that the men liked it. It got really good reviews.

SEA BASS PROVENCAL

 Seabass

Seabass

(Serves 4)

Preheat oven to 350°

Croutons...

Ingredients:

1 baguette (I used sourdough) cut on the diagonal into ½ inch thick slices olive oil

Directions for croutons:

Brush each side with olive oil, place on a baking sheet and sprinkle with fleur de sel. Cook in the pre-heated 350° oven for about 10 minutes or until toasted. Set aside.

Fish...

Ingredients:

3 Tbsp extra virgin olive oil

2 ½ cups thinly sliced yellow or white onions

½ cup chopped fresh parsley

1 Tbsp fresh thyme (or ½ tsp dried)

3 small garlic cloves finely chopped

¼ tsp of maybe a little more red pepper flakes (I used chipotle flakes from the Temecula Olive Company – one of my secret cooking weapons)

2 cups chopped roma tomatoes

1 cup dry white wine

2 lbs. Sea Bass (I used Mexican because it was fresh. Chilean is perfect also). You want filets that are about 1 inch thick.

Sea salt and black pepper

Directions for fish:

Turn the oven up to 400°. Heat the olive oil in a large dutch oven over medium high heat. Add the onions, ¼ cup of chopped parsley, chopped thyme, minced garlic and red pepper. Saute until onions begin to soften – about 5 minutes. Stir in the tomatoes and the wine and cook for a bit. Sprinkle the fish with salt and pepper. Push the vegetables to the side and place the fish in the pot. Spoon the vegetables on top of the fish and bring to a simmer.

Cover.

Put the pot into the oven and bake until the fish is opaque – about 10 to 12 minutes. Transfer the fish to plates (we use the very shallow Luna Garcia bowls). Stir the remaining parsley into the sauce and boil until reduced slightly – maybe about 2 minutes. Season to taste with salt and pepper. Spoon the sauce over the fish and serve with the toasted croutons. Really good.

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