Ingredients

  • 67 ½ grams sun-dried tomatoes, oil-packed reserve oil, chop
  • ¼ cup capers drained
  • 2 ¼ tablespoons garlic chopped
  • 2 ¼ tablespoons fresh thyme minced
  • 225 milliliters white wine
  • 225 milliliters fish stock
  • 1200 grams cod fillets

Directions

1. Preheat oven to 450*F/230*C/GM 8. Sauté tomatoes, capers, garlic and thyme for 1 minute in reserved tomato oil in an oven proof skillet. Add wine and fish stock. Reduce to almost a glaze, about 3 minutes.
2. Season fish with salt and pepper. Add to skillet and coat with glaze. Place skillet in oven. Roast until just opaque, about 5-10 minutes. Serve.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 6.


Categories
Fish, main course
Keywords
Fish, main course
MacGourmet downloadRoasted Sea Bass Provençale. To import, drag image to your MacGourmet recipe box.