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    • Sea Bass, Languedoc Style

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    May 1994 1 servings

    INGREDIENTS

    4 tb Extra-virgin olive oil
    2 Sea bass fillets or tuna steaks; (1 inch thick)
    ; (8-ounces)
    12 lg Garlic cloves; sliced
    8 Fresh thyme springs; (left whole)
    3 tb Fresh lemon juice
    Chopped fresh chives or green onion tops

    INSTRUCTIONS

    Heat 2 tablespoons oil in heavy large nonstick 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.
Serves 2.
Bon Appetit May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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