Black Sea Bass Fillets Provencal Style

New York Times, cooking
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Seafood
Servings 4 servings


  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 cup finely chopped leeks
  • 1 cup peeled and chopped fresh ripe tomatoes
  • 1/2 cup finely chopped fennel or celery
  • 1 teaspoon turmeric
  • 1/2 cup dry white wine
  • 1 cup fish broth or bottled clam juice
  • 1 bay leaf
  • 4 teaspoon sprigs fresh thyme or 1dried
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Ricard or other anise-flavored liqueur
  • Salt and freshly ground black pepper to taste
  • 4 fillets black sea bass fillets with skin on about a 1/2 lb each
  • 2 tablespoons Chopped Parsley


  • Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric.
  • Cook, stirring, over medium heat until wilted, about 3 minutes.
  • Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper.
  • Bring to a boil and simmer 10 minutes.
  • Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper.
  • Remove the bay leaf and pour the mixture evenly over the fish.
  • Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.
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