Sea bass, languedoc style

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Recipe by: soo

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Extra-virgin olive oil -whole)
2 (8 oz) sea bass fillets or 3 tb Fresh lemon juice
-tuna steaks (1 inch thick) Chopped fresh chives or
12 Large garlic cloves, sliced -green onion tops
8 Fresh thyme sprigs (left

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