Recipe Archives->Fish->Sea Bass 01

Sea Bass Languedoc Style
Yield: 2 servings

4 tb extra-virgin olive oil
2 sm (8 oz) sea bass fillets
12 large garlic cloves, sliced
8 fresh thyme sprigs
3 tb fresh lemon juice
chopped fresh chives or green onion tops

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-
high heat.  Season fish with salt and pepper. Add to skillet and
saute until just cooked through, turning occasionally, about 8
minutes.  Transfer fish to plates.

Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic
and thyme and cook until garlic is golden brown, stirring occasionally,
about 4 minutes.  Add lemon juice and simmer until liquid thickens
slightly, about 1 minute. Season to taste with salt. Spoon sauce,
garlic and thyme over fish. Sprinkle with chives and serve.

Printable version: sea-bass01.txt.