Roasted Chilean Sea Bass With Seared Tomatoes And Leeks

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chilean sea bass, skinless - bones removed,
		Cut into four 1 1/2" thick steaks
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Drained canned plum tomatoes - crushed,
		Juice reserved
3		Leeks - split, washed, (large)
		And julienned
2		Shallots - finely minced
1/4 cup	59ml	Pitted nicoise olives
3 tablespoons	45ml	Capers
1/4 cup	59ml	Dry white vermouth
1/2 cup	118ml	Fish stock
3 tablespoons	45ml	Chopped fresh tarragon
3 tablespoons	45ml	Unsalted butter

Recipe Instructions

Preheat oven to 400 degrees.

Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.

Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.

Serve immediately, sprinkled with additional chopped tarragon.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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