Roasted Sea Bass with White Port

  0.0 – 0 reviews  • Easy Baking
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 4 to 6 servings
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 4 to 6 servings

Ingredients

  1. 2 tablespoons unsalted butter
  2. 6 mushrooms, thinly sliced
  3. 6 shallots, thinly sliced
  4. Salt and freshly ground black pepper
  5. 2 cups white port wine
  6. 2 cups clam juice or fish stock
  7. 2 cups heavy cream
  8. 2 red bell peppers, roasted, peeled, seeded and julienned
  9. 2 cups green olives, sliced off pit and julienned
  10. 6 (7-ounce) sea bass fillets
  11. 4 tablespoons unsalted butter
  12. 1/4 pound prosciutto, thinly sliced and julienned

Instructions

  1. Melt butter in a medium saucepan over low heat. Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes. Preheat oven to 450 degrees F.
  2. Raise heat to high, add Port, and reduce by half. Add clam juice or fish stock and reduce again by half. Add cream and reduce one more time by half. Remove from heat, strain sauce, and stir in peppers and olives. Reserve in a warm place.
  3. Season fillets all over with salt and pepper. Melt remaining 4 tablespoons butter in a large skillet over high heat. Saute fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates. Spoon on warm sauce and garnish with julienned prosciutto. Serve immediately.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 801
Total Fat 53 g
Saturated Fat 28 g
Carbohydrates 23 g
Dietary Fiber 5 g
Sugar 12 g
Protein 52 g
Cholesterol 234 mg
Sodium 1814 mg
Serving Size 1 of 6 servings
Calories 801
Total Fat 53 g
Saturated Fat 28 g
Carbohydrates 23 g
Dietary Fiber 5 g
Sugar 12 g
Protein 52 g
Cholesterol 234 mg
Sodium 1814 mg

 

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