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Chilean Sea Bass Ala Andrea

Ingredients

Two 8 oz pieces Chilean Sea Bass

Poaching Liquid
1/2 cup white wine
1/2 Tsp Italian seasoning
1/2 cup water

Ala Andrea Sauce
1 small can 14 1/2 oz diced tomatoes
1/2 cup olive oil
1/4 cup white wine
1/4 cup chopped white onion
1/2 Tsp Italian seasoning
3 Tbsp capers
4 anchovy fillets
1 Tsp garlic
2/3 cup Calamata olives
  1/2 cup Valley Sun Products Julienne Sun Dried Tomatoes
Salt and pepper to taste

Cooking Instructions

In a saute pan, add water, wine, Italian seasoning; poach fish until done (approximately 3 minutes each side).
Remove fish and keep warm.
Discard poaching liquid.
In a saute pan add olive oil, garlic, onions, anchovies.
Stir and heat until garlic is golden brown.
Add diced tomatoes, white wine, Italian seasoning and simmer until liquid is reduced by 1/3.
Add pitted Calamata olives, capers and sun dried tomatoes.
Stir and simmer for approximately 5 minutes on medium heat.
Plate fish and place sauce over and under fish.
Serve with crisp French baguette.