RCI-MT.001.0176.001

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Name: Roasted Chilean Sea Bass with Seared Tomatoes and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 1½ lb Chilean sea bass (skinless bones removed, cut into four 1½" thick steaks); 1 unit salt to taste; 1 unit freshly ground black pepper to taste; 3 tbsp olive oil; 1 cup drained canned plum tomatoes crushed (juice reserved); 3 large leeks split (washed, and julienned); 2 unit shallots finely minced; ¼ cup pitted Niçoise olives; 3 tbsp capers; ¼ cup dry white vermouth; ½ cup fish stock; 3 tbsp chopped fresh tarragon; 3 tbsp unsalted butter

300px|thumb|Roasted Chilean Sea Bass with Seared Tomatoes and Leeks This recipe yields 4 servings.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Chilean sea bass
skinless bones removed, cut into four 1½" thick steaks
1½ lb
salt to taste
1 unit
freshly ground black pepper to taste
1 unit
olive oil
3 tbsp
drained canned plum tomatoes crushed
juice reserved
1 cup
leeks split
washed, and julienned
3 large
shallots finely minced
2 unit
pitted Niçoise olives
¼ cup
capers
3 tbsp
dry white vermouth
¼ cup
fish stock
½ cup
chopped fresh tarragon
3 tbsp
unsalted butter
3 tbsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Ingredients

Method

What Makes This Variant Distinct