Chilean Sea Bass Provençal

This French Riviera favorite cooks in a delicious, flavorful sauce. Large croutons are served alongside to soak up all the good flavors.
Chilean Sea Bass Provençal
Chilean Sea Bass Provençal

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons extra virgin olive oil, plus more for brushing

  • 1

    baguette, cut on an angle into 1/2-inch thick slices

  • 2 1/2

    cups thinly sliced yellow or white onion

  • 1/2

    cup chopped parsley

  • 2

    tablespoons chopped canned anchovies (optional)

  • 1

    tablespoon finely chopped thyme

  • 3

    garlic cloves, finely chopped

  • 1/4

    teaspoon crushed red pepper flakes

  • 1 1/4

    pounds plum tomatoes, chopped

  • 3/4

    cup dry white wine

  • 4

    (8-ounce) sea bass fillets, each about 1-inch thick

  • Salt and pepper to taste

Directions

Preheat oven to 350°F. Generously brush olive oil over both sides of baguette slices, then transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Set croutons aside. Increase oven temperature to 400°F. Heat 3 tablespoons of the oil in large ovenproof skillet over medium high heat. Add onions, 1/4 cup of the parsley, anchovies, thyme, garlic and red pepper flakes and cook until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Season sea bass with salt and pepper, then arrange fillets in skillet so that the vegetables are on top of the fish. Bring to a simmer. Cover, transfer to the oven and bake until fish is opaque in center, about 10 to 12 minutes. Transfer fish to plates. Stir remaining parsley into sauce in skillet and boil gently until thickened, about 2 minutes. Season to taste with salt and pepper, then spoon sauce over fish. Serve with toasted croutons on the side.

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