Roasted Sea Bass Provencale | Just A Pinch Recipes
This is really good with any white fish!
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Cooking tools:
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1/4 cup(s) chopped, drained oil packed sun-dried tomatoes
- 2 tablespoon(s) reserved oil from sun-dried tomatoes
- 2 tablespoon(s) drained capers
- 1 tablespoon(s) chopped garlic
- 1 tablespoon(s) minced fresh thyme (or 1 1/2 tsp dry)
- 1/2 cup(s) dry white wine
- 1/2 cup(s) bottled clam juice
- 4 6-7 oz sea bass fillets (or other white fish)
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