Sea Bass With Sundried Tomatoes and Rosemary

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Ingredients

2 lemons, thinly sliced
2 pounds sea bass fillets or steaks, cut into 6 equal pieces
2 tablespoons oil reserved from sun-dried tomatoes
1 tablespoon lemon juice, freshly squeezed
2 teaspoons teaspoons fresh rosemary, minced or 1 dried
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil-packed sun dried tomatoes
2 mediums cloves garlic

Preparation

1
Marinating time 8 hours or overnight.)
2
Preheat oven to 375F.
3
Arrange lemon slices in the bottom of a non-reactive baking dish large enough to hold the fish in one layer. Place fish on top.
4
Combine 1 tablespoon of oil from the tomatoes with lemon juice and brush over fish. Sprinkle with rosemary, salt and pepper.
5
In a food processor or blender, mix tomatoes, remaining oil and garlic until finely chopped. Spread mixture evenly over fish. Cover and marinate in refrigerator 8 hours or overnight.
6
Bake, uncovered, until fish is opaque in center of thickest part, about 10 minutes per inch of thickness. Serve immediately.

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About

From the Junior League of Seattle cookbook, "Simply Classic."

Yield:

6

Added:

December 10, 2009

Creator:

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