Since I'm currently writing about about our trip to the southern part of Scandinavia, I started thinking of all the good fish we enjoyed there. So in honor of our travels , I thought I would post one of my very favorite fish recipes.
If you would like to enjoy a lovely, romantic fish dinner some evening, this is the one. I have served this elegant meal to a wide variety of guests, and it has consistently been a big hit with everyone. The cream sauce makes the dish. Serve it with a Rice Medley and Vegetables.
Sea Bass with Cream Sauce and Tomatoes
(Serves 4.)
Cream Sauce
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 cup whipping cream
• 2 teaspoons chopped fresh thyme
• Salt and pepper to taste
Tomato Mixture
• 1 1/2 cups seeded plum tomatoes, diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh basil
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons chopped fresh tarragon
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1 Tbsp extra virgin olive oil
• 1 pound sea bass, cut in four equal pieces
• Flour, seasoned with salt and pepper (use a gluten-free flour blend for a GF meal)
Cream sauce – Combine shallots, lemon juice and white wine vinegar in a small saucepan. Bring to boil and continue to boil until liquid has reduced to 1 teaspoon, about 5 minutes. Add cream and thyme, simmer until thickened to sauce consistency, about 6 minutes. Season with salt and pepper. Keep chilled until ready to use.
Tomato mixture – Combine tomatoes, oil, basil, oregano, tarragon, shallots and lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
Heat oil in a large fry pan. Dredge sea bass in seasoned flour. Sauté bass about 5 minutes, turn and sauté other side until opaque in center, about another 5 minutes depending on thickness.
To serve, heat cream sauce and divide among 4 plates. Place 1 portion of fish in middle of sauce. Top fish with tomato mixture and serve.
Sea Bass with Cream Sauce and Tomatoes
(Serves 4.)
Cream Sauce
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 cup whipping cream
• 2 teaspoons chopped fresh thyme
• Salt and pepper to taste
Tomato Mixture
• 1 1/2 cups seeded plum tomatoes, diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh basil
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons chopped fresh tarragon
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1 Tbsp extra virgin olive oil
• 1 pound sea bass, cut in four equal pieces
• Flour, seasoned with salt and pepper (use a gluten-free flour blend for a GF meal)
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| Sea Bass with Cream Sauce and Tomatoes |
Tomato mixture – Combine tomatoes, oil, basil, oregano, tarragon, shallots and lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
Heat oil in a large fry pan. Dredge sea bass in seasoned flour. Sauté bass about 5 minutes, turn and sauté other side until opaque in center, about another 5 minutes depending on thickness.
To serve, heat cream sauce and divide among 4 plates. Place 1 portion of fish in middle of sauce. Top fish with tomato mixture and serve.
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