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Sea Bass Provençal

Name: Sea Bass Provençal
Total time: 35 min
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 baguette, cut on an angle into 1/2-inch thick slices; 2 1/2 cups thinly sliced yellow or white onion; 1/2 cup chopped fresh flat-leaf parsley, divided; 2 tablespoons chopped canned anchovies (optional); 1 tablespoon finely chopped fresh thyme; 3 cloves garlic, finely chopped; 1/4 teaspoon crushed red chile flakes; 1 1/4 pound plum tomatoes, chopped; 3/4 cup dry white wine; 4 (8.0-ounce) sea bass fillets, each about 1-inch thick; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper

Serves 4

Time 35 min

This French Riviera favorite cooks in a delicious, flavorful sauce. Large croutons are served alongside to soak up all the good flavors.

Special Diets:

Dairy-Free

High-Fiber

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 baguette, cut on an angle into 1/2-inch thick slices
2 1/2 cups thinly sliced yellow or white onion
1/2 cup chopped fresh flat-leaf parsley, divided
2 tablespoons chopped canned anchovies (optional)
1 tablespoon finely chopped fresh thyme
3 cloves garlic, finely chopped
1/4 teaspoon crushed red chile flakes
1 1/4 pound plum tomatoes, chopped
3/4 cup dry white wine
4 (8.0-ounce) sea bass fillets, each about 1-inch thick
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

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Method

Preheat the oven to 350°F.

Generously brush olive oil over both sides of baguette slices, then transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Set croutons aside.

Increase oven temperature to 400°F.

Heat 3 tablespoons oil in large ovenproof skillet over medium high heat.

Add onions, 1/4 cup of the parsley, anchovies, thyme, and red chile flakes and cook until onions begin to soften, about 5 minutes.

Add garlic and cook 1 minute more.

Stir in tomatoes and wine.

Season sea bass with salt and pepper, then arrange fillets in skillet so that the vegetables are on top of the fish.

Bring to a simmer.

Cover, transfer to the oven and bake until fish is opaque in center, about 10 to 12 minutes. Transfer fish to plates.

Stir remaining parsley into sauce in skillet and boil gently until thickened, about 2 minutes.

Season to taste with salt and pepper, then spoon sauce over fish.

Serve with toasted croutons on the side.

Nutritional Info:

Per serving: 750 calories (150 from fat), 17g total fat, 3g saturated fat, 120mg cholesterol, 880mg sodium, 70g carbohydrates (6g dietary fiber, 10g sugar), 66g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 baguette, cut on an angle into 1/2-inch thick slices
2 1/2 cups thinly sliced yellow or white onion
1/2 cup chopped fresh flat-leaf parsley, divided
2 tablespoons chopped canned anchovies (optional)
1 tablespoon finely chopped fresh thyme
3 cloves garlic, finely chopped
1/4 teaspoon crushed red chile flakes
1 1/4 pound plum tomatoes, chopped
3/4 cup dry white wine
4 (8.0-ounce) sea bass fillets, each about 1-inch thick
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.