Sea Bass Provençale

Name: Sea Bass Provençale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 Tbsp capers; 59 milliliters chopped fresh parsley, divided; 2 garlic cloves, minced and divided; 79 milliliters chopped pitted kalamata olives; 2 teaspoons fresh lemon juice; 1 Tbsp grated lemon rind; 2 teaspoons olive oil; 0 teaspoons salt; 680 grams sea bass or striped bass fillets; 355 milliliters diced tomato; 59 milliliters water

You can never have too many main course recipes, so give Sea Bass Provençale a try. This recipe serves 4. One serving contains 215 calories, 31g of protein, and 8g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, striped bass fillets, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1 garlic clove; saut 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes.

Ingredients you will need

Whole Garlic Cloves

Parsley

Capers

Olives

Tomato

Water

Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.

Ingredients you will need

Lemon Juice

Pepper

Fish

Salt

Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.

Ingredients you will need

Whole Garlic Cloves

Lemon Peel

Parsley

Tomato

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 1Tbsp

capers 59milliliters

chopped fresh parsley, divided 2

garlic cloves, minced and divided 79milliliters

chopped pitted kalamata olives 2teaspoons

fresh lemon juice 1Tbsp

grated lemon rind 2teaspoons

olive oil 0teaspoons

salt 680grams

sea bass or striped bass fillets 355milliliters

diced tomato 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.