Sea Bass, Languedoc Style

Ingredients

  • 2 1-inch thick, 8-ounce sea bass fillets or tuna steaks (as seen on Epicurious TV)
  • 8 fresh thyme sprigs
  • 12 large garlic cloves
  • fresh chives or green onion tops
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice

Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and saut? until just cooked through, turning occasionally, about 8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic a...

View full recipe at Epicurious

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