Roasted Chilean Sea Bass with Seared Tomatoes And Leeks

1 servings

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Roasted Chilean Sea Bass with Seared Tomatoes And Leeks Ingredients

1 1/2 lb Chilean sea bass; skinless,	And julienned
Cut into four 1 1/2" thick	2 Shallots; finely minced
Salt; to taste	1/4 c Pitted nicoise olives
Freshly-ground black pepper;	3 tb Capers
3 tb Olive oil	1/4 c Dry white vermouth
1 c Drained canned plum	1/2 c Fish stock
Juice reserved	3 tb Chopped fresh tarragon
3 lg Leeks; split, washed,	3 tb Unsalted butter

Instructions for Roasted Chilean Sea Bass with Seared Tomatoes And Leeks

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. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized