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Sea Bass Languedoc Style



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  • Cooking Time: N/A

Sea Bass Languedoc Style

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high
heat. Season fish with salt and pepper. Add to skillet and saute until
just cooked through, turning occasionally, about 8 minutes. Transfer fish
to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil,
garlic and thyme and cook until garlic is golden brown, stirring
occasionally, about 4 minutes. Add lemon juice and simmer until liquid
thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce,
garlic and thyme over fish. Sprinkle with chives and serve.

From the Languedoc-Roussilon region of France. Bon Appetit/May 94 Typed by
Didi Pahl


Ingredients:

4 tb Extra-virgin olive oil
2 (8 oz) sea bass fillets or
-tuna steaks (1 inch thick)
12 Large garlic cloves, sliced
8 Fresh thyme sprigs (left
-whole)
3 tb Fresh lemon juice
Chopped fresh chives or
-green onion tops

Serves:

2 Servings

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