Olive-encrusted Pacific Seabass with Provencal Vegetables
Tender white Pacific sea bass on a colorful bed of sautéed vegetables is reminiscent of a romantic dinner in Cannes.
Servings: 4-6 servings (vegetables)
1medium eggplanthalved lengthwise, then quartered, chopped small
2small zucchinihalved lengthwise, then halved again, chopped small
1yellow bel peppercored and seeded, sliced into strips, chopped small
3tablespoonssun dried tomatopacked in oil, drained and chopped
1cupchopped fresh roasted tomatoes*
2tablespoonsfresh thyme leaves
4tablespoonsextra virgin olive oildivided use
For the fish:
2 - 6-8ouncesteaks
1/3cuppicholine olivespit removed and finely chopped
Preheat the oven to 400 degrees F. Spread the eggplant in a single layer on a rimmed cookie sheet, drizzle with two tablespoons olive oil and roast for 30 minutes. Remove from oven and set aside.
In a large skillet heat the remaining 2 oil over med-high heat. Add chopped zucchini and pepper and sauté for five minutes, stirring once or twice. Add the shallots, garlic and eggplant and cook for 5 more minutes. Add the sun dried tomatoes, roasted tomato, salt and herbs and cook for another 30 minutes until liquid is cooked down. The vegetable mixture should be moist but not like a sauce.
Prepare the fish: Rinse the steaks and pat dry with paper towels. Heat 1 tablespoon of olive oil in a skillet over med-high heat. Spread the chopped olives on top of each steak, pressing to adhere. Gently place the steaks in the skillet, olive side up. Cook for about 4 minutes, gently turn over and cook for about 3 more minutes. The fish should be opaque nearly all the way through and flake under gentle pressure.
Mound the Provencal vegetables on plates, place the fish on top, garnish with drizzles of olive oil and a sprinkle of chives or green onions. Shown served with polenta.
Dinner for two will leave you with plenty of vegetables for an omelet, wrap, or served with rice for another delicious meal.
Olive-encrusted Pacific Seabass with Provencal Vegetables https://shescookin.com/olive-encrusted-pacific-seabass-with-provencal-vegetables/