4 tbsp extra-virgin olive oil
2 (8 oz) sea bass fillets or tuna ste, aks (1 inch thick
12 large garlic cloves, sliced
8 fresh thyme sprigs (left whole)
3 tbsp fresh lemon juice
1 chopped fresh chives or green onion, tops
A Recipe for
Sea Bass Languedoc Style
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
This Recipe for Sea Bass Languedoc Style is one of thousands in the Recipes-to-go Meal Cookbook.
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
If you enjoy this Sea Bass Languedoc Style Recipe - you should enjoy the recipe collections you can find on the websites below:
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This is a recipe for Sea Bass Languedoc Style from the recipe cookbook of Recipes-to-go (Meal)
He who lives by the sword eats with bloody hands. |
| Anonymous |
Herb Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Heat 2 tablespoons oil in heavy large non-stick skillet over
medium-high heat. Season fish with salt and pepper. Add to skillet
and saute until just cooked through, turning occasionally, about 8
minutes. Transfer fish to plates. Reduce heat to medium-low. Add
remaining 2 tablespoons oil, garlic and thyme and cook until garlic
is golden brown, stirring occasionally, about 4 minutes. Add lemon
juice and simmer until liquid thickens slightly, about 1 minute.
Season to taste with salt. Spoon sauce, garlic and thyme over fish.
Sprinkle with chives and serve.
From the Languedoc-Roussilon region of France. Bon Appetit/May 94
Typed by Didi Pahl
Serves: 2
Sea Bass Languedoc Style Recipe brought to you by Recipes To-Go