Roasted Sea Bass Provençal Recipe by Pittsburgh Blue - KMSP-TV

Roasted Sea Bass Provençal Recipe by Pittsburgh Blue

Ingredients & Portions   
Sea Bass    7 ounces
Cherry Tomatoes, halved    8 halves
Spinach, blanched w/garlic    4 ounces
Kalamata olives, slivered    1 Tablespoon
Capers, drained well    1 Tablespoon
White wine, S&P, butter    2 fluid ounces, 2 Tablespoon

Procedures
Heat clarified butter in sauté pan. Season fish and place in hot butter presentation side down. Cook for 2-3 minutes until crust begins to form and transfer pan to oven without flipping fish. Continue cooking for additional 3 minutes until cooked to "medium"
Saute tomatoes in sauté pan until they start to color and skin starts to loosen
Add garlic, olives and capers and cook 1 minute
Add wine and reduce by half
Add spinach and butter and cook until spinach is just heated through
Mound spinach mixture in center of plate. Spoon tomatoes around
Top with fish, crust side up.