Sea bass, languedoc style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra-virgin olive oil |
| 2 | (8 oz) sea bass fillets or tuna steaks (1 inch thick) | |
| 12 | Large garlic cloves, sliced | |
| 8 | Fresh thyme sprigs (left whole) | |
| 3 | tablespoons | Fresh lemon juice |
| Chopped fresh chives or green onion tops | ||
Directions
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. From the Languedoc-Roussilon region of France. Bon Appetit/May 94 Typed by Didi Pahl