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Name: Roasted Chilean Sea Bass with Seared Tomatoes And Leeks
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Chopped fresh tarragon; Juice reserved; 1/2 c Fish stock; 1 c Drained canned plum; And julienned; 1/4 c Dry white vermouth; 1/4 c Pitted nicoise olives; 2 Shallots; finely minced; Salt to taste; 3 lg Leeks; split, washed,; 1 1/2 lb Chilean sea bass; skinless,; 3 tb olive oil; Cut into four 1 1/2" thick; 3 tb Capers; Black Pepper freshly ground; 3 tb Unsalted butter

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Roasted Chilean Sea Bass with Seared Tomatoes And Leeks

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

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

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Nutrition

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Serving Size: 1 Serving (1128g)
Recipe Makes: 1 servings

Calories: 2004
Calories from Fat: 2003 (100%)

Amt Per Serving		% DV

	Total Fat 222.6g	297 %
	Saturated Fat 133.6g	668 %
	Monounsaturated Fat 64.1g
	Polyunsanturated Fat 9.6g
Cholesterol 550.7mg		169 %
Sodium 1271.3mg		44 %
Potassium 411.6mg		11 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 4.1g
Protein 7g		10 %
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Calories per serving: 2004

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