Recipe courtesy of Michael Lomonaco
Roasted Chilean Sea Bass with Seared Tomatoes and Leeks
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 450
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 93
- Sodium
- 992
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.