Title: Sea Bass Languedoc Style
Categories: Fish Main
Yield: 2 Servings

4	tb	Extra-virgin olive oil
2		(8 oz) sea bass fillets or tuna steaks (1 inch thick)
12		Large garlic cloves, sliced
8		Fresh thyme sprigs (left whole)
3	tb	Fresh lemon juice
		Chopped fresh chives or green onion tops

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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