This Mediterranean style sauce is good with any white fish, and is quick and simple to prepare.
My photos shown here are for half of the recipe.
Ingredients (serves 4)
3 tablespoons olive oil
1 small yellow onion
1/2 small yellow/orange bell pepper, diced
1/2 small green bell pepper, diced
2 large cloves garlic, minced
Salt and pepper, to taste
4 tablespoons flour
1/2 cup white wine
2 cups chicken stock
1 plum tomato, seeded and chopped
2 teaspoons fresh thyme
4 4-6 ounce portions of sea bass (or similar fish)
1/2 cup Nicoise or Kalamata olives (optional)
1 tablespoon butter
Instructions
Prepare the vegetables as noted above. Heat a non-stick skillet over medium-high heat. When hot, add the olive oil and when it is shimmering, add the onion. Cook, stirring frequently until the onion softens a bit, 2-3 minutes. Stir in the bell peppers and cook 2-3 minutes more. Add the garlic and stir in for 1 minutes. Add a pinch of salt and fresh ground black pepper. Stir in the flour and continue stirring for 2 minutes to get rid of the raw flour flavor.
Add the white wine and stir, scraping up any bits stuck to the bottom of the pan. Cook until the wine reduced by half. Add the chicken stock and bring to a low boil. Stir until the liquid starts to thicken 2-3 minutes. Reduce heat to medium.
Add the tomatoes and thyme and stir to combine. Season the fish lightly with salt and pepper and clear the solids from the center of the skillet. Place the fish into the skillet and cover. Cover and cook 3-4 minutes. Open and carefully turn the fish over. Cover and continue to cook until an instant read thermometer reaches 140F degrees. Cooking time depends on the thickness of the fish.
Remove fish to warm plates, and stir in the optional olives and the butter until the butter is melted. Spoon over the fish and serve immediately.
Today I'm using a Chilean sea bass, but whatever good white fish you can get is fine. I do prefer to make it with a thicker piece of fish, but even a thin fillet will work. The sauce provides a lovely flavor and color on the plate. It would probably work equally well with a chicken breast, for those that are seafood adverse.
My photos shown here are for half of the recipe.
Ingredients (serves 4)
3 tablespoons olive oil
1 small yellow onion
1/2 small yellow/orange bell pepper, diced
1/2 small green bell pepper, diced
2 large cloves garlic, minced
Salt and pepper, to taste
4 tablespoons flour
1/2 cup white wine
2 cups chicken stock
1 plum tomato, seeded and chopped
2 teaspoons fresh thyme
4 4-6 ounce portions of sea bass (or similar fish)
1/2 cup Nicoise or Kalamata olives (optional)
1 tablespoon butter
Instructions
Prepare the vegetables as noted above. Heat a non-stick skillet over medium-high heat. When hot, add the olive oil and when it is shimmering, add the onion. Cook, stirring frequently until the onion softens a bit, 2-3 minutes. Stir in the bell peppers and cook 2-3 minutes more. Add the garlic and stir in for 1 minutes. Add a pinch of salt and fresh ground black pepper. Stir in the flour and continue stirring for 2 minutes to get rid of the raw flour flavor.
Add the white wine and stir, scraping up any bits stuck to the bottom of the pan. Cook until the wine reduced by half. Add the chicken stock and bring to a low boil. Stir until the liquid starts to thicken 2-3 minutes. Reduce heat to medium.
Add the tomatoes and thyme and stir to combine. Season the fish lightly with salt and pepper and clear the solids from the center of the skillet. Place the fish into the skillet and cover. Cover and cook 3-4 minutes. Open and carefully turn the fish over. Cover and continue to cook until an instant read thermometer reaches 140F degrees. Cooking time depends on the thickness of the fish.
Remove fish to warm plates, and stir in the optional olives and the butter until the butter is melted. Spoon over the fish and serve immediately.
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