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Full Online Book HomeLearning KitchenFishandseafood - Bass - Sea Bass, Languedoc Style
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Fishandseafood - Bass -  Sea Bass, Languedoc Style Post by :kerrin_a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2287

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Fishandseafood - Bass - Sea Bass, Languedoc Style

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


Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and sauté until just cooked through, turning occasionally, about 5-8 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.

Serves 2.
Bon Appétit
May 1994
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