Sea Bass Provencale
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- Prep time
- 15 min
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- Cook time
- 25 min
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- Servings
- 8 Servings
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- Serving size
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4 oz fish, 2 Tbsp sauce
Ingredients
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capers
- 2 tsp
- 2 tsp
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black olives
- 1/4 cup
- 1/4 cup
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-
crushed red pepper flakes
- 1/4 tsp
- 1/4 tsp
-
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tomato paste
- 1 tbsp
- 1 tbsp
-
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diced tomatoes
- 15 oz
- 425 g
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red bell pepper (thinly sliced)
- 1
- 1
-
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garlic (thinly sliced)
- 2 clove
- 2 clove
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fresh basil (sliced)
- 1/2 cup
- 1/2 cup
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onion(s) (chopped)
- 1
- 1
-
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olive oil
- 1 tbsp
- 1 tbsp
-
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black pepper
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
-
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sea bass
- 2 lbs
- 907 g
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Directions
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Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
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Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened. Add the olives and capers and cook for 1 minute.
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Serve the sea bass with the sauce, finishing with a sprinkle of basil.