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Sea Bass à la Provençale



SeaBear Smokehouse
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"The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the
bronze men, the philosophers - all of it seems to rise in the sour, pungent taste
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Sea Bass à la Provençale
Gourmet Archives

3/4 cup finely chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds plum tomatoes, peeled,
seeded, chopped (or a 28-ounce can)
4 flat anchovy fillets, drained, minced
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
1 teaspoon dried thyme
1 1/2 pounds sea bass or halibut fillets
(1/2 to 3/4 inch thick)
2/3 cup Niçoise black olives, pitted, sliced
1 tablespoon capers, drained
1 tablespoon shredded fresh
basil leaves

In a large skillet cook the onion in oil over moderately low heat, stirring,
until softened. Add the garlic and cook mixture, stirring, 30 seconds. Add
the tomatoes and anchovies and cook mixture over moderately high heat,
stirring, 5 minutes. Add the wine, red pepper flakes and thyme and bring
mixture to boil, stirring. Reduce heat to low, add bass and season it with
salt and pepper. Cook the bass, covered, 3 to 4 minutes on each side,
until just cooked through. Transfer the bass to a heated platter and keep
it warm, covered.
Boil the sauce, stirring, until thickened, add the olives, capers and salt
and pepper to taste. Simmer 2 minutes. Discard any liquid from platter,
spoon sauce over bass and sprinkle with basil. Serve hot or at room
temperature. Serves 4.

Featured Archive Recipes:
Fish Stew, Provençale
Oven-Poached Halibut Provençale
Sea Bass with Peppers, Lemon and Olives

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