ROASTED SEA BASS PROVENCALE

By BobD

Ingredients

• 4 SERVINGS
• 1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
• 2 tablespoons drained capers
• 1 tablespoon chopped garlic
• 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
• 1/2 cup dry white wine
• 1/2 cup bottled clam juice
• 4 6- to 7-ounce sea bass fillets

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 450F.

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.