Black Sea Bass Fillets Provencal Style Recipe

Name: Black Sea Bass Fillets Provencal Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 sprigs fresh thyme or 1 teaspoon dried; ⅛ teaspoon cayenne pepper; 2 tablespoons Ricard or other anise-flavored liqueur; Salt and freshly ground black pepper to taste; 4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted); 2 tablespoons chopped parsley

Servings: persons

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 sprigs fresh thyme or 1 teaspoon dried
⅛ teaspoon cayenne pepper
2 tablespoons Ricard or other anise-flavored liqueur
Salt and freshly ground black pepper to taste
4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)
2 tablespoons chopped parsley

1
Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric.
2
Cook, stirring, over medium heat until wilted, about 3 minutes.
3
Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper.
4
Bring to a boil and simmer 10 minutes.
5
Put the fillets in a skillet large enough to hold them in one layer.
6
Season with salt and pepper.
7
Remove the bay leaf and pour the mixture evenly over the fish.
8
Cover and simmer for about 5 minutes or until cooked.
9
Sprinkle with parsley before serving.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup finely chopped onion, 1 teaspoon finely chopped garlic, 1 cup finely chopped leeks, and more.

Yes, Black Sea Bass Fillets Provencal Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Sea Bass Fillets Provencal Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions