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Chilean
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Roasted Chilean Sea Bass with Seared Tomatoes and Leeks |
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Roasted Chilean Sea Bass with Seared Tomatoes and Leeks - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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0.8 kg
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Chilean sea bass, skinless bones removed, |
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cut into four 1 1/2" thick steaks |
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Salt to taste |
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Freshly-ground black pepper to taste |
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60 ml
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Olive oil |
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1 cup
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Drained canned plum tomatoes crushed, |
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juice reserved |
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3 lrg
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Leeks split, washed, |
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and julienned |
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2
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Shallots finely minced |
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1/4 cup
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Pitted nicoise olives |
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60 ml
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Capers |
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1/4 cup
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Dry white vermouth |
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1/2 cup
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Fish stock |
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60 ml
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Chopped fresh tarragon |
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60 ml
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Unsalted butter |
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| Method: |
Preheat oven to 400 degrees.
Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
Serve immediately, sprinkled with additional chopped tarragon.
This recipe yields 4 servings.
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