Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Yield:
4 servings
Ingredients
  • 1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
  • 3 large leeks, split, carefully washed, julienned
  • 2 shallots, finely minced
  • 1/4 cup pitted nicoise olives
  • 3 tablespoons capers
  • 1/4 cup dry white vermouth
  • 1/2 cup fish stock
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons unsalted butter
Directions
  • 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.


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