Sea Bass With Sundried Tomatoes and Rosemary
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:35pm

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.

About


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