• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Sea Bass Languedoc Style

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 4 tb Extra-virgin olive oil
  • 2 (8 oz) sea bass fillets or
  • -tuna steaks (1 inch thick)
  • 12 Large garlic cloves, sliced
  • 8 Fresh thyme sprigs (left
  • -whole)
  • 3 tb Fresh lemon juice
  • Chopped fresh chives or
  • -green onion tops


Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high
heat. Season fish with salt and pepper. Add to skillet and saute until
just cooked through, turning occasionally, about 8 minutes. Transfer fish
to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil,
garlic and thyme and cook until garlic is golden brown, stirring
occasionally, about 4 minutes. Add lemon juice and simmer until liquid
thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce,
garlic and thyme over fish. Sprinkle with chives and serve.

From the Languedoc-Roussilon region of France. Bon Appetit/May 94 Typed by
Didi Pahl

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