Black Sea Bass Fillets Provencal Style
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- ½cup finely chopped onion
- 1teaspoon finely chopped garlic
- 1cup finely chopped leeks
- 1cup peeled and chopped fresh ripe tomatoes
- ½cup finely chopped fennel or celery
- 1teaspoon turmeric
- ½cup dry white wine
- 1cup fish broth or bottled clam juice
- 1bay leaf
- 4sprigs fresh thyme or 1 teaspoon dried
- ⅛teaspoon cayenne pepper
- 2tablespoons Ricard or other anise-flavored liqueur
- Salt and freshly ground black pepper to taste
- 4black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
265 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 29 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
- Step 2
Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.
Private Notes
Comments
Fortunate enough to receive 4 black bass filets from a local meat share, as a special, and found this recipe. Did everything by the recipe, except the Ricard - made a quarantine substitution of Chartreuse (YES chartreuse!). Worked perfectly, the flavors were delicious, the bass was cooked perfectly. Had to add some additional fish broth and white wine when added it to the fish filets at the end - had cooked down too much (so maybe simmered too hard). Would definitely make this again.
Made this with local North Sea bass. Not sure if that’s black or not (here it’s just called ‘zeebaars’). Made a little detour by using Piment de France in place of the cayenne, and Absinthe with a tad of sugar because we don’t keep anisette or Ricard in the house. The result? Absolutely delicious. We will be making this many more times, especially for guests.
Excellent! Used Corvina. Didn't have leeks, probably not needed, but try next time. Less tomato would be better. C said add either capers or olives, small quantity of either. Merci, Pierre!
Prepared all veggies in advance. Used several different types of onions in addition to the leeks. Used whole peeled tomatoes in a can. Instead of sea bass, I used cod filets cut in good size servings. In an oven dish, I added the fish into the mix and cooked for 15 minutes (180 degree Celsius), which makes the dish very easy to prepare for a dinner party. Served this together with Greek oven baked potatoes (olive oil, vegetable broth and lemon). The lemon gives a nice zesty taste to the dish
The flavor combination sounded nice but tasted unappealing to me.
Made as written and it is good, not great. Had all ingredients on hand so it worked. Will add more thyme next time. Not sure the turmeric added anything flavour wise.
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