with Spring Vegetables

Yield: 8 Servings

Ingredients

• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 pound assorted wild mushrooms such as chanterelles, porcinis or oysters, cleaned and sliced
• Salt and freshly ground pepper
• 1 carrot, peeled and julienned
• 3 zucchinis, julienned
• 8 6-ounce sea bass fillets, preferably French or Italian
• 1 teaspoon herbes de Provence
• 4 large tomatoes, peeled, seeded and diced
• 1 cup dry white wine
• 6 fresh basil leaves, julienned
• 5 cooked artichoke bottoms, thinly sliced

Instructions

1. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Sauté the mushrooms with salt and pepper until golden, about 8 minutes. Transfer to bowl and set aside.

2. Pour 4 tablespoons of the oil in the pan and return to the heat. Add the carrots and cook an additional 2 minutes. Add the zucchini and artichokes and cook until the vegetables are tender-crisp, about 2 minutes longer. Transfer to the bowl with the mushrooms.

3. Heat the remaining oil in another skillet over medium-high heat. Season the fish all over with the herbes, salt, and pepper. Sauté about 5 minutes per side and then add the tomatoes and wine. Cook for 3 minutes longer and transfer the fish to platter. Boil the liquid in the pan and allow to reduce for 2 minutes. Sprinkle in the basil.

4. To serve, divide the vegetable mixture and spread on 8 serving plates. Place a piece of sea bass in the center of each. Sprinkle tomato over the fish. Spoon the sauce over the fish and serve hot.

Other Seafod Recipes

Escabeche of Swordfish
Grilled Mahimahi
Halibut en Papillote
Mille-Feuille of Salmon and Caviar
Poached Salmon
Red Snapper a La Veracruzana
Salmon
Salt-Crusted Wild Striped Bass
Steamed Striped Bass
Yellowtail Tartar