Sea Bass, Languedoc Style

• 4 tablespoons extra-virgin olive oil
• 2 1-inch thick, 8-ounce sea bass fillets or tuna steaks (as seen on Epicurious TV)
• 12 large garlic cloves, sliced
• 8 fresh thyme sprigs (left whole)
• 3 tablespoons fresh lemon juice
• Chopped fresh chives or green onion tops

1. Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat.
2. Season fish with salt and pepper.
3. Add to skillet and saute until just cooked through, turning occasionally, about 8 minutes.
4. Transfer fish to plates.
5. Reduce heat to medium-low.
6. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes.
7. Add lemon juice and simmer until liquid thickens slightly, about 1 minute.
8. Season to taste with salt.
9. Spoon sauce, garlic and thyme over fish.
10. Sprinkle with chives and serve.

extravirgin olive oil, bass, garlic, thyme, lemon juice, fresh chives

Taken from www.epicurious.com/recipes/food/views/sea-bass-languedoc-style-1793 (may not work)