Ingredients

• 1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil
• 1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
• 3 large leeks, split, carefully washed, julienned
• 2 shallots, finely minced
• 1/4 cup pitted nicoise olives
• 3 tablespoons capers
• 1/4 cup dry white vermouth
• 1/2 cup fish stock
• 3 tablespoons chopped fresh tarragon
• 3 tablespoons unsalted butter

Browse by ingredient

Instructions

1. Preheat oven to 400 degrees.
2. Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
3. Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
4. Serve immediately, sprinkled with additional chopped tarragon.