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roasted-sea-bass-provencale-5334.json
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{
"directions": [
"Preheat oven to 450\u00b0F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.",
"Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter."
],
"ingredients": [
"1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved",
"2 tablespoons drained capers",
"1 tablespoon chopped garlic",
"1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried",
"1/2 cup dry white wine",
"1/2 cup bottled clam juice",
"4 6- to 7-ounce sea bass fillets"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Fish",
"Herb",
"Roast",
"Saut\u00e9",
"Low Carb",
"Wheat/Gluten-Free",
"Spring"
],
"title": "Roasted Sea Bass Proven\u00e7ale",
"url": "http://www.epicurious.com/recipes/food/views/roasted-sea-bass-provencale-5334"
}