GMA Recipe: Cold Sea Bass Provencal

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Cold Sea Bass Provencal
From chef and author Wolfgang Puck
1994

Ingredients

1/2 c. olive oil

1 c. onions, finely chopped

8 cloves garlic, finely chopped

4 c. tomatoes, chopped, seeded, and peeled

3 tbsps. thyme, finely chopped

3 tbsps. basil, finely chopped

3 tbsps. Nicoise olives, finely chopped

6 anchovy filets

1 pinch saffron, optional

1/2 c. white wine

1 tsp. chili flakes

salt and pepper to taste

21/2 lbs. sea bass, boned and skinned, cut into 6 equal portions

Directions

Heat a heavy saucepan on high heat, add 1/4 c. olive oil, and saute' onions, garlic, 2 tbsps. thyme, and chili flakes until onions are translucent. Add anchovy filets, cook for another minute or two. Add tomatoes and saffron and cook for about 10 minutes. Remove from heat. Stir in olives and chopped basil. Adjust seasoning with salt and pepper. Season fish filets with salt, pepper, and 1/4 c. olive oil.

Brown fish filets on both sides in ovenproof pan or gratin dish, deglaze with white wine. Bring to a boil, cover with tomato mixture, and bake for approximately 10 to 15 minutes (depending on thickness of fish) in a 400 degree oven. Remove dish from oven, allow to cool, and chill in the refrigerator. Before serving, transfer fish to a decorative platter, drizzle with olive oil, and decorate with basil leaves and a few black olives.

This dish may be made one day in advance.

Serves 6.

Copyright 1994 by Wolfgang Puck.